• Lots of naked NEW Members on the forum plz add an AVATAR we are adding them if you don't if you don't like change them.

And now for something completely different - No. 7

C

Contrarian

Can't take credit for this one but I've made it several times. When I serve it, I mix raisins (not currants) with the rice and serve it piping hot.

RECIPE: Spiced Cashew & Pumpkin
Kate Flower, The West Australian
Updated September 25, 2011, 5:00 pm

RECIPE: Spiced Cashew & Pumpkin
This lightly spiced vegan dish will satisfy vegans, vegetarians and carnivores alike.

RECIPE: Spiced Cashew & Pumpkin
Serves 4

300g raw cashews
350g pumpkin, peeled and diced 4cm square
3 tbsp sunflower oil
salt and pepper
2 tsp red mustard seeds
20 curry leaves
1 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
2 tbsp lemon juice
1/2 cup coriander leaves

Preheat oven to 200C. Soak the cashews in cold water for one hour then drain. Roll the diced pumpkin through 1 tbsp of sunflower oil and season. Place the pumpkin on a lined baking tray and roast for 20 minutes until nearly cooked. Remove from the oven and set aside.

Heat the remaining oil in a large heavy-based pan. Add the mustard seeds and when they crackle, add the curry leaves and toss for a few moments. Add the pumpkin and cashews along with the powdered spices and lemon juice. Cook for 5 minutes, over medium heat, tossing the ingredients regularly. Season to taste with salt and garnish with coriander. Serve with steamed basmati rice and yoghurt.
 
C

Contrarian

This dish is a "dry" curry. I usually add a bowl of water to "curry" it and coconut milk or yoghurt to give it some "body". Also I usually put in 3 onions sliced, ginger and garlic.

The only thing I don't like about this dish is that peeling or skinning pumpkins are a massive pain! I sometimes put in a tablespoon instead of a teaspoon of chilli powder; not a heaped tablespoon obviously just to give it a kick. Also for the rice, I sometimes add roasted cashews to it as well.

If you want to "meat"ify this dish, I recommend buying a handful of prawns and chuck them into the steaming hot curry 5 to 10 minutes before serving but the dish is off the stove. That way the prawns cook gently and aren't rubbery. YOu can use skinned salmon instead of prawns but to be honest - I very much prefer the vegetarian version.

Here's a variation of the recipe with a photo pumpkin-curry-su-x.jpg

http://www.myrecipes.com/recipe/cashew-coconut-pumpkin-curry-50400000116275/

Read the review opinions in the link above.
 
xZaidax

xZaidax

Reception and Bartender in the ACT
Gold Member
Points
0
HECK YES ^.^ will be giving this one a go when i find my appetite again ^.^
 
C

colzilla

Contrarian you should try one of my favourites. Open can, put in dish, heat in microwave for 1 minute and Hey Presto.

034038.jpg
 
Rochelle

Rochelle

Forum & Langtrees.com Administrator
Staff member
Legend Member
Points
392
SIGH......reading all those yummy recipes.........I wish I could develop some interest in cooking or at least trying stuff out. My culinary efforts are very similar to Colzilla's efforts. And at least he is using 'Heinz' beans........very much top of the range when it comes to the 'art' of baked beans :)

R.xxxxxxxx
 
C

colzilla

You can have the baked beans on toast if you want to be a bit more adventurous.... Ummm! yum yum
 
Rochelle

Rochelle

Forum & Langtrees.com Administrator
Staff member
Legend Member
Points
392
colzilla said:
You can have the baked beans on toast if you want to be a bit more adventurous.... Ummm! yum yum
Click to expand...

LOL or with rice or with 2min noodles..............guess I am pushing it ;)

R.xxxxxxx
 
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