Warming from the inside out
- 1 butternut pumpkin (peeled and halved with seeds scooped out)
- 125 g butter
- 1 onion (finely chopped)
- 2 tbsp thai red curry paste (if you like heat, add some more)
- 1 cup split red lentils
- 1 L chicken stock
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Pop the pumpkin on a baking tray. Drizzle with oil and season well with salt and pepper. Stick in a slow oven until the pumpkin is tender when a fork is inserted. In a large pan, fry up the onion and curry paste in the butter until onion is well cooked and curry is beautifully fragrant. Pop in pumpkin, lentils and stock. Cover and simmer until lentils are cooked and pumpkin has broken down. If you are in a hurry to get it on the table, use the zoomy stick and serve. If time is on your side though, Add some extra fluid and allow to continue gently simmering away for as long as possible and zoom up just before serving.
The Ramblings:
Very early on in Matt and I’s relationship I was up visiting for the weekend. We went to town and I was delighted to find a patchwork shop!!! Things in my world were particularly tight at that time but I found a fat quarter that I though Mum would love so lashed out and grabbed it for her. A few visits ago we turned the fat quarter into matching bowl cosies (mine is in the pic above). The idea being that even though we are over 1000kms apart we can kind of have dinner together.