I feel like I hardly slept last night. Had a mad-busy day yesterday – sewing & being a domestic goddess (see great pumpkin curry recipe below). Preparing Etsy listings until 10pm last night.. then to bed for some reading. Was falling asleep, so switched off the lamp and rolled over.
Then lay there all flighty and hyper-minded for an hour! Not thinking about anything in particular, not worrying about anything, but my mind just flitting madly about.
Then we had thunder storms and rain throughout the night, so the girls were in and out of our bed. Four in a bed is a bit squishy… :)
Pumpkin curry recipe (vegan)
1 tbsp olive oil
1 medium onion, sliced
1 tsp mustard seeds
1 tsp cumin seeds
1/2 cup channa dhal – I used yellow split peas as substitute
500g pumpkin, cut into cubes
3 cloves garlic, crushed
handful of curry leaves
1 cup water
dried chilli flakes
Cook onion in olive or vege oil until golden, push to the side of the pan and add spices. Stir until mustard seeds start to pop. Add dhal (I cheated and pre-cooked mine for 10 mins in microwave) and stir 1 minute. Add pumpkin, garlic, salt and water. Simmer until pumpkin & dhal are cooked through. Stir through curry leaves and leave to sit off the heat. Sprinkle dried chilli flakes over the top and serve.
We had ours with left-over fish curry & brown rice. Delicious!!