Rainy Day Again Vegan Style

We have 3 new fruit trees.

We had some really good potatoes called Royal Blue from the local supermarket and some of them began to sprout so I planted them in a row at the front of the trees. The soil is our very own first compost so the potatoes should do well.

I can't wait .

The Main Vege plot has been planted with Brussel Sprouts,beetroot,endive,Cauliflower,Romanesque Brocccoli, English Spinach, Red Cabbage, Dwarf and large Flat Beans, Carrots and Radishes. I have left some capsicum plants in the middle to see if they will come back and the 3 celery plants are really taking off. That's Sage in the front corner.

I like chick peas and have heard that they have the highest protein content. I might try growing them one day. Rain set in so I am in the kitchen. No meat today, I believe you can give the following to Vegans.

Chick Pea Curry
¼ Queensland Blue Pumpkin
1 Sweet potato
4 Cups dry Chickpeas.
Peanut Oil
Cracked pepper
Tamarind Paste
Coconut cream and milk.
Fresh Ginger and Garlic
Onion
Broccoli
Cardamom, Turmeric, Chilli’s, Fenugreek seeds

Method
Sharp Knife the pumpkin into large mouthful size pieces. Place in an oven tray with a garlic clove, enough peanut oil to cover the pieces, and a lot of cracked pepper then into an oven at 220 degrees Celsius for 15 minutes. Turn pumpkin every 5 minutes. Meanwhile chop sweet potato into small mouthful size pieces. Add to the pumpkin after the 15 minutes is up toss and back into the oven. Put a big pot of salted water on to boil. Check and turn veges every 5 minutes. After another 15 minutes turn up the oven to high. You want to get some caramalisation on the vegetables but not cook them thoroughly. First sign of black on the edges and turn off the oven.

Sometimes I soak chickpeas and sometimes I don’t. Still don’t know what difference it can make. Today I am putting them straight into a pressure cooker after washing. I will leave them for about 15 minutes hoping they will absorb some of the curry flavour when in final stew stage. If you don’t have a pressure cooker (do get one, they are great for so many reasons) cook them in a pot till just finger breakable or if you have to, use tinned ones.

Fry ginger,onion garlic and spices. Add 1 tin Coconut cream and 1 tin coconut milk. Add chickpeas. Simmer 1 hour. Add pumpkin and potato. Simmer 10 to 20 minutes. Add broccoli 20 minutes before serving. Slice some zucchini and pan fry in a little oil and butter. Serve with Basmati Rice.