6th March 2009

This week we have an exciting Pumpkin, Chickpea and Coconut Hot Pot recipe just perfect for the autumn months.

Recipe

Pumpkin, Chickpea and Coconut Hot Pot

Pumpkin Jap - 1.2kg
Onions Brown - 100gms
Coconut Milk - 300mls
Coriander - ½ cup fresh picked
Tumeric, Alleppey ground - 2gms/¼ teaspoon
Garam Marsala - 1g/1/8 teaspoon
Chilli Powder (medium) - 1g/1/8 teaspoon
Cumin Seeds ground - 1g/1/8 teaspoon
Salt Organic - ½g/pinch
Water  - 250ml
Chickpeas cooked - 300gms
Spinach English - 20gms
Palm Sugar - 3gms
Oil - 20gms

Method:
Saute onions in oil until soft, add all the spices and sugar and cook out for about 2 minutes.  Add coconut milk and water, bring to the boil, add ½ the pumpkin and reduce to a simmer.  When the pumpkin is ½ cooked, add the other ½.  Turn the heat down to a slow simmer and continue to cook until the pumpkin is just cooked.  Add the chickpeas and pull off the heat and allow to cool.  (The first lot of pumpkin will break down to thicken the hot pot and create the sauce while the second lot of pumpkin must hold its shape).  Fold through the coriander and spinach and correct seasoning if needed.

This particular recipe is one of the most popular autumn dishes at our O Cafe

It’s also a great time to get excited about food, our Head Chef is working his way through Indonesia collecting ideas, trying new flavours and compiling recipes to share with you on his return in about 6 weeks.

So stay tuned and if you feel like a free Toby’s organic coffee just make your way to O Cafe at 487 Crown Street, Surry Hills before Saturday the 14th of March and quote the password “pumpkin” to any of the staff.

Look forward to sharing more with you next week.

Regards

Dex, Mick, Shane and the O team

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