The Aussie is in Melbourne at the moment whilst I write this with his family, so I have been wracking my brains trying to think of dinners to keep me on track. They mainly consist of eating out which has not been great for the diet and jacket potatoes with cream cheese and our friend Naomi’s amazing chutney!
I decided that I would give a pumpkin curry a go in the slow cooker and I really enjoyed the results. There was also heaps there so will keep me fed for a few days at dinner or lunch time!
500g Diced pumpkin (I buy the pre diced stuff from Coles!)
400g chick peas
400g light coconut cream
1 teaspoon chilli
2 teaspoon garlic
2 tablespoons massaman curry paste (I use whatever I have in the cupboard)
1/4 chopped onion (from my pre chopped veg)
1/4 chopped capsicum (from my pre chopped veg)
Handful chopped mushrooms (from my pre chopped veg)
1 vegetable stock cube in hot water with two tablespoons of cornflour
Most of my ingredients were pre chopped and frozen so it was just a case of sticking them all in the slow cooker, turning the slow cooker onto a low setting between 7am and 5pm and then when I got home from work I turned the slow cooker up to the high setting whilst I sorted washing etc. which took about an hour.
I served the curry with some rice but it is also quite filling on its own. The ingredients above made four good servings of the curry and I have enjoyed it for lunch as well as dinner whilst the Aussie is away.