Foodie Quine

Veggie curry has never tasted so good. Vegan and Gluten Free this recipe is perfect for using seasonal Pumpkin innards - w e need to realise that pumpkins are a valuable source of food and not just for decoration. It can also be made year round using fresh or frozen butternut squash.



It's pumpkin season, possibly my favourite time of the year. Despite my Scottish upbringing and Halloween being all about Neep Lanterns and Guising I've fallen hook line and sinker for Fall. My home is currently adorned with autumnal and pumpkin decor of all shapes, sizes and types. I've got cushions, candles, wreaths, garlands, plates, mugs and more. Pumpkin spice and everything nice, that's what Autumn is made of! This time last year we were on holiday in Orlando and needless to say lots of autumnal bits and pieces came home in my suitcase. You can read all about it my Pumpkin Pasties and the Wizarding World of Harry Potter post. Of course this time of year is also the perfect excuse to unearth my rather amazing Staub pumpkin cast iron cocotte. Isn't she just lovely?









Sadly there is a scary amount of Pumpkin waste at this time of year. We need to realise that pumpkins are a valuable source of food and not just for decoration. 1.8 million pumpkins were carved in Scotland for Halloween last year with over 1.1 million thrown away. That’s enough pumpkins to stretch from Edinburgh to Stornoway - a frightful amount of food waste. Seven out of ten pumpkins carved for Halloween didn’t get eaten, please don't let yours be one. The recipe I'm sharing today is actually one that I make all year round using butternut squash but works equally well using the innards of a Pumpkin that you're going to be carving. Butternut Squash is a bit of a nightmare to prep so for year round convenience I've taken to buying bags of it frozen. Peeled, deseeded and chopped you can chuck it straight into a roasting tin or casserole.









Using frozen squash alongside frozen cauliflower and onions this becomes a quick store cupboard meal as I've always got coconut milk and cream to hand. It's also accidentally vegan and gluten free which I only actually realised after the first couple of times that I made it! I've tweaked the recipe to add additional texture with chickpeas and toasted almonds to avoid it being too mushy and I reckon it's pretty much the perfect veggie curry served up alongside some brown rice. If you have them available spinach and/or kale also make great additions. Of course you can pimp up the spice content to suit yourself. I'm a mild and creamy girl when it comes to curry. Ain't no Pumpkin Vindaloo going to get past these lips!









Pumpkin (Butternut Squash), Cauliflower and Chickpea Korma - Vegan & GF



Splash of Rapeseed or Vegetable Oil

1 Onion, diced

2 cloves Garlic, crushed 1 Tsp Cumin 1 Tsp Coriander 2 Tsp Turmeric 1 Tsp Salt 1/2 Tsp Ground Black Pepper

50g sachet of Coconut Cream 500g Squash or Pumpkin, cubed 400ml tin Coconut Milk

500g (or 1 head) Cauliflower, broken into florettes

400g tin Chickpeas, drained

25g Toasted flaked Almonds

Chopped Fresh Coriander to garnish





Heat the oil in a large heavy based pan/casserole and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.

Add the cumin, coriander, turmeric, salt and pepper and cook out for a couple of minutes before adding the sachet of coconut cream and allowing it to melt down.

Pour in the Coconut Milk and add the cubed Pumpkin or Squash, turn up the heat, bring to the boil and then pop the lid on and reduce to a simmer.

Cook for 15 minutes before adding the cauliflower florets.

After a further 15 minutes check to see that both the pumpkin and cauliflower are tender (if not allow extra time) add the chickpeas and warm through.

Serve topped with the toasted almonds and chopped fresh coriander.







