Fall comes all too speedy in this a part of the world, however at the side of the cooler temperatures comes colourful clean autumn vegetables like pumpkins. Every pumpkin season I buy some pie pumpkins to roast and freeze so that I even have pumpkin pur?E all yr lengthy. And it's continually an excuse to make one among my preferred treats of the season though I adore them no matter the time of yr, selfmade roasted pumpkin seeds.
Pumpkin season usually brings with it renewed proposal for cooking thoughts too, and the primary sweet pie pumpkin of the 12 months in my kitchen observed its manner into the oven for roasting after which combined with earthy black-eyed peas and Indian spices to make this colorful, filling and nourishing curry. This is an smooth recipe to make too, with maximum of the prep time considering slicing the pumpkin and scooping out the seeds.
What makes using pumpkin uncommon on this recipe is that the skin is roasted with the pumpkin and left on within the dish ? Roasting the skin makes it gentle sufficient to devour very effortlessly, and lets in the pumpkin to have its very own pieces inside the curry in preference to disappearing as a pur?E, but it's miles essential to use a pie pumpkin in preference to a massive carving pumpkin. You can also use a squash if it does now not have a thick or tough skin ? Delicata, acorn, red kuri or freshly harvested butternut squashes would be a very good desire right here as well.
Other pumpkin recipes to attempt from Lisa's Vegetarian Kitchen:
Baked Pumpkin Falafel with Tahini Lemon Sauce
Chickpea Quinoa Pumpkin Burgers
Essentially Raw Pumpkin Bites
Toor Dal Pumpkin Soup
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