Autumn brings with it a more comfortable form of entertaining; inviting family or friends round for a relaxed dinner, no fancy clothes just the thickest socks and cosiest jumpers. Definitely the kind of entertaining I can get on board with!
Despite the fact we don’t have room for a dining table and dinner with friends means sitting cross legged at the coffee table, I still wanted to bring a little bit of the harvest season to our table. Our centerpiece, if you can even call it that, was as simple as throwing down a handful of eucalyptus leaves, piling high the painted pumpkins and scattering a few candles.
A warm, hearty meal is pivotal to entertaining throughout the colder months and nothing will warm up cold hands like a bowl of spiced curry, especially when it includes a firm seasonal favourite. The bones of this recipe have been borrowed from Jamie Olivers Pumpkin & Chickpea Curry but I have adapted it to be a little simpler and better suited to entertaining.
You will need:
A Small Pumpkin (1kg)
Can of Chickpeas
Can of Coconut Milk
Can of Chopped Tomatoes
Chunk of Ginger Chopped Finely
Tumeric Chopped Finely
Splash of Oil
Heat the oil in a pan, add the chopped ginger and Chili and fry for 1 minute. Add the coconut milk and chopped tomatoes and leave to boil. Once at boiling point add the rest of the ingredients and allow to simmer for 45mins.
Serve with rice, hot naan bread and spoonfuls of mango chutney and you couldn’t get an easier, more delicious home cooked meal.
With so much Pumpkin curry to demolish we crossed desert off the list, instead whipping out a decadent hot chocolate and biscuits later on in the evening. Adding a pinch of cinnamon to the hot chocolate carries the spice from the dinner right through the evening.
It might sound boring to some but there is nothing I love more than these relaxed evening, good food, good company and quite possibly a good game of Monopoly.