Flat Bread and Pumpkin Curry

But not together.

I bought the first cookbook by Sam and Sam Clark,  Moro when it first came out about 10 years ago and it got quite a bit of use early on.  In fact for the brief period in my life when I was making sourdough, the procedure came from this book.   So it seemed somehow appropriate that I make some sort of bread from this book and I chose flatbread. 

It’s a relatively simple procedure.  Combine

200g strong white flour
1/2 tsp salt
1/3 tsp dried yeast
170 ml tepid water
1 tbsp olive oil. 

Knead for 5 mins (I found I had to add extra flour as the dough was too sticky) and allow dough to rest for 45 mins.  Then divide into 4, roll out thinly, brush with olive oil and sprinkle herbs or seeds of your choice and bake for 5 to 10 minutes in a 230C oven.

The flatbreads were eaten during the afternoon as part of a spread we put on for friends, primarily to work our way through the latest batch of Bruny Island cheeses but we also managed a few nice wines as well.  Thankfully Melbourne supplied a beautiful day.

In the evening I made a pumpkin curry from Charmaine Solomon’s Complete Vegetarian Cookbook.  There is a lot of good stuff in this book, much of it quite quick to make.  To make this dish add the following to a pan and cook until pumpkin is tender

500g cubed pumpkin
1 chopped onion
2 cloves crushed garlic
3 fresh seeded and chopped green chillies
10 curry leaves
1/2 tsp fenugreek seeds
1/2 tsp ground turmeric
400 ml thin coconut milk
1 tsp salt 

Near end of cooking add 1 tsp ground black mustard seeds and 125ml thick coconut milk.   Serve with rice.  We liked it.

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2 Responses to Flat Bread and Pumpkin Curry

  1. Thanks Dave – we’re feeding a vegetarian tomorrow night, so this curry might be the go. Flatbread looks great!

  2. David says:

    Hope you like it. I too was cooking for a vegetarian, but having said that, I’d happily have this again (I have a large stash of curry leaves to get through).

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