Monday, June 22, 2015

Pumpkin and pea curry

It has been nine weeks since I broke my arm, and almost three weeks since I stopped wearing an immobilising sling. Recovery is a slow process! For the first few weeks I could barely do anything. Andrew (my knight in shining armour) did all the housework, ferried me around, and even dressed me. Bit by bit, and with the help of physiotherapy and massage, my mobility and dexterity are coming back. It's a bit like being a toddler again. Little achievements every day. First I learnt to dress myself, then to do some kitchen and household tasks, then to tie my shoelaces. Today's triumph was chopping pumpkin.

I made a big pot of pumpkin and pea curry ... some to eat tonight and some to freeze for another day. No quantities, sorry, as I just made it up as I cooked ...

pumpkin, diced
onions, diced
olive oil
curry powder (Indian, Malaysian, or whatever you like)
cumin seeds (or ground cumin if you don't have seeds)
curry tree leaves
coconut milk
frozen peas (you could use fresh ones if available)

Sauté the onions in a little oil, then add curry powder, cumin and curry leaves, and fry a little more. Add the pumpkin and stir until well coated in the curry mixture. Add the coconut milk, bring to the boil, and simmer until pumpkin is tender. Add peas and boil for a few minutes more. Serve with basmati rice, naan or roti.

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