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[Guest guest]

Hi - the Moderators asked for a greeting……………

 

Hello all …….. I am exploring the vegan path and some of it

is an uphill struggle

 

 

Here’s a Thai/Indian fusion recipe I came up with recently,

thanks to my son’s suggestion that Pacific organic butternut

squash soup, the kidn that comes in a one litre tetrapak (to

which for soup I add a small can of coconut milk) -- would

make a fine curry base. He was right. I took it to a potluck

recently and was the belle of the potluck ball. You could

use this with potatoes & peas or other vegetables.

 

 

CHICK & GREEN PEA MMM-MM CURRY

 

What:

 

 

 

-- Tablespoon or so of olive oil.

-- 1 med. onion diced.

-- ¾ L. (of a tetrapak) Pacific organic butternut squash

soup (or other brand).

-- 1½ tsp. garam masala; 1 tsp. tumeric; 1 tsp ground cumin

-- or more - to taste.

-- 2 lg. cans of chick peas. You can use dried if you’ve

soaked them overnight.

 

-- a cup or two of frozen green peas (or fresh if you have

them).

-- 1 small can coconut milk.

-- salt & pepper to taste.

 

*********************************

 

 

How:

 

 

 

Get out the oil and the spices; chop up the onions, open the

2 cans of chick peas; get the green peas out of the freezer

and measure (I actually just pour in what I want); get the

butternut squash soup out and the can of coconut milk.

 

 

 

Put on some rice to cook, then:

 

 

 

1. Pour a table spoon or so of the olive oil in a sauce pan

and heat.

2. Add the diced onions. Saute until translucent.

3. Push the onions to on side. The oil will flow back to

the empty place.

 

4. Add in the garam masala; the tumeric; and the cumin.

5 Stir and cook for a minute or two to release the

flavours; then stir the onions back in & cook for another

minute or so.

6. Now pour in the chickpeas. Mix it up so they get coated

with the masala mix and cook for a couple of mins.

7. Then pour in the squash soup. Mix, simmer a bit.

8. Now pour in the coconut milk.

9. While simmering, put in the frozen peas. Simmer on until

you’re ready to serve. Ladle on top of the rice.

 

Enjoy…….

 

 

Margo