I am a self proclaimed hummus and curry queen! These are my two go-to dishes, that I continually make and experiment with.
It tends to be 'flavour of the month' with me, and once I find a new recipe I play it on repeat, like a Britney song, until I can bear it no more.
Right now, it's "Pumpkin Curry & Roast Carrot Hummus Month". My old faithful (roasted red pepper) hummus has been overshadowed by a new, sweeter kid in town.
This recipe feeds me and one very hungry boyfriend for dinner, and I have a smaller portion left over for me the next day for lunch. The hummus lasts up to 5 days in the fridge (unless you're like me and eat it on everything!).
This curry and hummus are a match made in tastebud heaven, the hummus flavours compliment the cumin undertones of the curry while adding some coolness to the dish.
If you are making the hummus and curry together (do it!), you can roast the carrots at the same time as the pumpkin as they both take 40 mins to roast. I have separated the recipes and methods below so that you can make both or either.
For the curry:
- Half a pumpkin - cut into chunks
- 2 white onions - one finely diced and one cut into thin rings
- Half a red chilli, finely sliced
- 1 tin of black bins (drained and rinsed)
- 1 tsp cumin
- 1 large clove (or two small cloves) of garlic crushed
- 1 tsp coriander seeds
- 1 curry leaf (take out after cooking if you can locate it!)
- 2 tsp curry powder
- salt & pepper to taste
- half tsp chilli flakes (you can omit if you don't like spice)
- 1 tsp maple syrup
- 300 ml boiling water
- 2 tbsp tomato paste/puree
- 150g spinach
For the hummus:
- 2 carrots
- 2 tbsp tahini
- 1 tsp cumin
- 1 tbsp water
- 1 tbsp olive oil
- 1 tin of chickpeas (drained and rinsed)
- Juice of one lemon
- 1 clove of garlic
- Preheat the oven to 200 degrees
- Dice the pumpkin into cubes and drizzle with olive oil, salt pepper and a pinch of cumin, put in roasting dish and roast for 40 mins
- After the pumpkin has been in the oven for 15 mins, cut one white onion into rings and put in an oven tray, drizzled with a little oil for 20 mins. These onions will be added on top of the curry for garnish
- In a pan fry the chopped/crushed garlic, half a chilli (diced) and the remaining onion which is diced
- Add 1 tsp cumin, 1 tsp coriander powder, 2 tsp curry powder, pinch of salt & pepper, half tsp chilli flakes to the pan
- Add 300 ml boiling water, 2 tbsp of tomato paste, 1 tsp maple syrup, 1 curry leaf, the black beans and bring to boil, before reducing the heat to a medium simmer
- After the pumpkin has been in the oven for 40 mins, take it out and add to the pan, give it a good stir
- Add the spinach, cover and simmer for 10-20 mins. The pumpkin should start to almost disintegrate and melt into the curry (it should not look watery). Keep stirring and simmering until you notice the curry thickens slightly
- When the curry is cooked, add it to your plate and garnish with the onion rings on top. Add hummus to the side and enjoy!
- In the same, or a separate oven dish to the pumpkin, roast the 2 carrots for 40 mins, add in a clove of garlic to the carrots after 30 mins in the oven
- In a blender add in the rinsed chickpeas, tahini, lemon juice, oil, water, cumin and salt & pepper. Blend the ingredients together until they are all mixed to a smooth consistency
- When the carrots and garlic are done, take them out of the oven and leave to cool for a few minutes before adding them to the mix and blending up
- Taste to see if you want to add in any further cumin, water or chill
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