I love to cook. Not in the dictionary sense of the word, which is just heating food up in a pan until it’s warm, but in the more abstract sense of the word. I love the act of cooking. I love turning on some good music, throwing my hair up, and stirring and mixing and chopping and slicing in a room that smells like heaven. I love the taking my time, savoring the full sensory experience that is cooking. That said, most of my “cooking” while in college is me throwing some vegetables in the microwave, squeezing some lemon juice on them, and calling it a day. Every now and then, though, I get inspired to create, which is how the recipe below came into being. It’s super easy (like literally so easy), but it tastes like heaven and smells like a spice market–perfect for a chilly fall evening.

What You Need:

How You Make It:

  1. In a large saucepan, heat up about a tablespoon of olive oil over medium heat.
  2. Add the can of coconut milk and mix with the olive oil.
  3. Add the can of pumpkin.
  4. Stir it all together, then add the drained can of chickpeas.
  5. Add at least two tablespoons of curry powder (I added a lot more, but it’s up to your tastebuds to decide), and a dash of salt and pepper.

    look how beautiful that is omg
  6. Bring to a boil, then reduce to low heat and cover, cooking for about an hour.
  7. When the curry is almost done cooking, tear the loaf of bread into crouton-sized chunks and spread them out in a single layer on a baking sheet.
  8. Drizzle them with olive oil and sprinkle on a generous amount of garlic powder.
  9. Place the baking sheet in the oven at 350 degrees for about 10 minutes, until the croutons are crispy and slightly brown.
  10. Use a ladle to put some of the curry into a bowl, and top it with the croutons. And you’re done!

 

I got so hungry while I was typing out this recipe… Let me know if you try it/modify it because feedback is so so appreciated!!

October 24, 2017

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