Chickpeas with pumpkin, lemongrass and coriander
Part of the continuing search for interesting new pumpkin recipes.....
I started out knowing I would have to substitute a few things - tinned chickpeas instead of dried, lemon instead of lemon grass and, most interesting as I knew the theory but have never tried it out, d-i-y coconut milk from dessicated cocnut. I then realised I didn't have the stem ginger and forgot to add coriander at the end!
Despite what seems like a catalogue of errors, this worked quite well. It wasn't a complicated recipe but I should have sorted the spices - the recipe calls for ground coriander and turmeric, cardamom pods and a chilli rather than adding a 'curry powder' - before I started cooking instead of hunting round in the cupboard while the pans got hot. It was a little too 'hot' for me but our home-grown chillies are unpredictable in heat - even so, another time I might add less.