NICK REID’S LOVER’S CURRY

Nick Reid is a drummer, producer and teacher from Naarm / Melbourne. He decided to make this curry the first time he ever cooked for his partner of 10+ years (composer Peter Corrigan). From then on, it’s been known as ‘Lover’s Curry’, and clearly it works! We hope you love it as much as we do.

gobble up nick's interview here

*

gobble up nick's interview here *

ingredients

1 x tablespoon mustard seeds

1 x teaspoon cumin seeds

1/4 teaspoon fennel seeds

1 x brown onion

Diced

2 x cloves garlic (which really means like 4 cloves, right?)

Minced

1 x small thumb of ginger

Minced

1 x tomato

Diced

1 x teaspoon ground turmeric

1/2 x teaspoon ground coriander

1/2 x teaspoon ground chilli powder

1 x 400ml can coconut cream

1/4 pumpkin

Skin* and seeds removed

1 x 400g can of chickpeas

Drained

1/2 x tablespoon garam masala

1 x tablespoon kasuri methi

OPTIONAL

A bit of coriander

Chopped

*editors note: it's ok to remove the pumpkins clothes for this recipe

method

1. HEAT OIL IN A POT/PAN AND HEAT THE MUSTARD, CUMIN AND FENNEL SEEDS UNTIL THEY START TO POP.

2. ADD THE DICED ONION. COOK UNTIL SLIGHTLY BROWNED.

3. ADD THE GARLIC AND GINGER. COOK FOR APPROX 1 MINUTE.

4. NEXT, ADD THE DICED TOMATO AND COOK UNTIL THE OILS START TO RELEASE.

5. ADD THE GROUND SPICES AND COOK FOR ANOTHER MINUTE.

6. THEN ADD COCONUT CREAM, PUMPKIN AND CHICKPEAS. STIR TO COMBINE.

7. COVER AND SIMMER ON LOW HEAT FOR ABOUT 20 - 30 MINUTES. STIR FREQUENTLY.

8. FINALLY, ADD THE GARAM MASALA, KASURI METHI AND CHOPPED CORIANDER. STIR FOR ANOTHER MINUTE AND THEN SERVE!

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