This is my first dinner post, hurrah! Well, technically it is my mothers but my mum can cook so I thought I’d share one of her specialities, this being curry. We have a whole night dedicated to the stuff in our household, it’s on a Friday when my parents are winding down for the weekend. My curry night, however, is usually on a Saturday when I scoff all the leftovers from the previous evening because they eat late and I just can’t do that. However, it’s not a Friday (or a Saturday, for that matter) so we’re living wildly here.
I don’t know how she does it because she doesn’t even use the whole cabinet of spices (which I usually find in most Indian recipes), but it just tastes the best. So here’s to Momma G!
- 2 1/2 cups pumpkin, cubed
- 1 courgette, sliced
- 1 cup mixed peppers, sliced
- 1 red onion, cut into quarters
- 1 aubergine, sliced
- oil, to drizzle
- 3 tablespoons tomato paste
- a pinch of salt
- a pinch of ground pepper
- 1 clove of garlic, crushed
- 2-3 tablespoons chilli powder (depending on how hot you like it)
- 2 tablespoons Garam Masala
- 1 chicken stock cube
- 1 teaspoon cornflour mixed with some cold water
- rice and spinach, to serve
1) Preheat the oven to 200C and lay the pumpkin, courgette, peppers, onion quarters and aubergine in a single layer on a baking tray. Drizzle with oil, sprinkle with salt and pepper and roast for 45-50 minutes until soft. Remove from the oven.
2) Heat some oil in a pan over a medium to high heat. Add the garlic and cook for 1 minute. Next, add the chilli powder and Garam Masala and extra salt and pepper if you want. Stir for 1 minute more and then crumble in the chicken stock cube.
3) Pour in the cornflour and water mix and then stir until thick.
4) In a oven-proof bowl tip in the roasted vegetables and then pour over the sauce. Lower the oven temperature down to 180C and cook for 40 minutes.
5) Remove from the oven and serve with rice and a spinach salad.