Saturday, December 09, 2006

Pumpkin curry and mushroom wontons

Every so often we have a clean-out-the fridge dinner. On my menu for this friday was curry, but our fridge was so empty it was looking like a stretch. We had half a butternut pumpkin, some left over wonton wrappers, quite a few mushrooms, and a fairly full tin cupboard. So this is what we ended up with.
Pumpkin & chickpea curry
Heat oil in wok. Add curry paste of choice (ours was Thai red), and try not to choke on fumes. Mental note - don't let husband cook and watch TV at the same time. The oil had been heating for quite a while...
When curry paste is fragrant (or the fumes have cleared) add half a butternut pumpkin, chopped. You could add a chopped onion, or any other 'hard' vegetables at this point. I would have added an onion if I had one.
Stir it for a bit, then turn down the heat. Slowly add a can of coconut milk. Leave to simmer until pumpkin is nearly tender, then add a well rinsed can of chickpeas and the remains of a red capsicum, thinly sliced. Leave until heated through and the pumpkin is finally soft.
Absolutely inauthentic mushroom wontons
Finely dice some mushrooms and a generous piece of ginger (we added some garlic too, but I wouldn't do it again). Add enough hoisin sauce to make it all stick together. Place a big teaspoonful in the middle of each wonton wrapper, then use a pastry brush to wet the edges of the wrapper. Fold the wrapper together to make a parcel, squeezing the edges to stick, and squeezing as much air out as possible. Deep fry until golden brown.

Serve with rice and spicy popadums.

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