Dinner dinner dinner. Something that often gets pushed to the side because life is ‘busy’. We end up (generally) making considered choices throughout the day, and quite often, flunk out come dinner. We are tried. Had a long day. It’s late. We want something quick.
Often this ends in some choices we might not have made otherwise- if we had something quick, easy and tasty to whip up. Honestly I put this on the stove- shower- unwind and then before I know it, dinner is ready!
This is your saviour.
I have loved this recipe because it is exactly what I need after a long day, where I want something easy to make and something that despite being easy, is totally yummy.
Pumpkin, Split Pea, Coconut Curry
2 tablespoons olive oil
2 cloves of garlic, crushed
1 onion, finely diced
1 tablespoon of curry powder
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon ground coriander seeds
1 tablespoon ground ginger
1 small butternut pumpkin (around 1 kg), chopped into bite sized pieces
1/2 cup split peas, rinsed well
2 cans of chopped tinned tomatoes
1 can chickpeas, drained and rinsed
400 ml tin of coconut milk
Cayenne, to taste
Salt and pepper, to taste
Add the olive oil to a large saucepan and heat for a few minutes. Add the garlic and onion and cook until soft and fragrant (a few minutes). Add the spices and the curry powder and cook for a few minutes until fragrant. Add the tinned tomatoes, coconut milk, split peas, pumpkin, chickpeas salt and pepper and cayenne if using.
Bring the curry to the boil. Place a lid on the curry and turn the heat down to a simmer. Simmer the curry for 45 minutes- 1 hour, until the pumpkin is tender and the split peas are soft (we arent aiming for mushy!).
Serve on its own or with a side of quinoa or brown rice. Delicious served with a sprinkling of fresh coriander and a dollop of coconut yoghurt. Serves 4-6.