Once you start browsing, there is so much inspiration around.It’s difficult to zero in on what you want to make.I see a lot of simple recipes where the biggest effort is the grocery shopping. I wish I was more organised and had a better way to track my inspirations.I wish there was an online instant grocery shopping available.Because when the inspiration strikes I don’t have ingredients and when I have ingredients my mind is blank! I do write them on my phone and on word doc on my laptop..napkins..behind pamphlets..ammm..yeah a little disorganised.(Sidebar-If some of my OCD friends read this, the first flinch would be on the number of extra full stops that I have taken the liberty of using and then on my organisation skills!)
On a random note..if Jack Sparrow was actually a real person what would he eat? Do you think in the Venn diagram of common(common to both of them) foods that both he and Andrew Zimmern’s from Bizarre foods with Andrew Zimmer eat is a large area? That would tantamount to him eating turtle soups,chicken butts and alligators and all the other yucky food?(sidebar 2-this is one food show that i can’t watch!)
Back to edible food..I am obsessed with everything pan asian at the moment.I have asked my cousins to get me some the coconut amios from US so i can start making pan asian dishes where soy is absolutely required . Coconut aminos is soy tasting non soy substitute for those who want to avoid eating soy.My husband is very proud of me wanting something coconut so bad(malluness!)
My pan asian dishes are more an inspired version of the authentic dishes and I know that without really tasting the Thai food in Thailand and the Peranakan cuisine of Malaysia I am missing out on a lot of complex flavours. Like this dish was supposed to start out(inspired from here) as a laksa but what finally came out was a grain free and soy free vegetarian version of the dish. These chickpeas are about 12000 kms away from anything remotely asian.I don’t know if some people think cuisines should never mix but my spicy peri peri chickpeas went handsomely with my asian inspired Laksa.
The center of this dish is pumpkin and coconut milk.Everytime I try pumpkin in a dish I am left astounded by how adaptable it is.I wish I could get my hands on butternut pumpkin but hard luck!So I ended up using a normal small orange pumpkin.
The noodles are made of zucchini but if you are not on a strict diet you can use normal rice or egg noodles.You can also serve the laksa with some sticky or white rice.
This dish is paleo and whole 30 compliant(if you skip the chickpeas) and vegan.
So all my vegetarian friends enjoy!
- Coconut milk 200 ml
- Roasted chickpeas skip if on paleo or whole30
- Pumpkin-half-cubed around 200 gms
- Ginger- 1 thumb
- Lemon leaves-5-6
- Lemon grass I used dried lemon grass here-around 1 tbsp
- Salt to taste
- Olive oil-1/2 tbsp
- Homemade Almond Butter
- Roasted Chickpeas
- Zucchini Noodles
Heat oil in a deep pot.
Add cubed pumpkin.Saute well.
Add the ginger,lemon grass ,lemon leaves,Almond butter and salt along with 1 cup of water.
Cook for 20-30 minute till the pumpkin is soft.
Let it cool for 10 minutes.Blitz in a food processor to make a paste.
Add the paste back to the pot along with the vegetables and coconut milk.
Bring to boil.Cook for 2-3 minutes after the curry has boiled on a medium flame.
Add the zucchini noodles and garnish with roasted chickpeas.