Pumpkin Curry with Naan Bread

I've been such a slacker lately, I've been slacking all over the place: blogging, cooking, baking, cleaning etcetera.... Had a lot on my mind. But everything's okay now: the work situation has been sorted. On November 2nd I started my new old job... My contract at the job agency ended and was not prolonged due to the economic situation. However the company I was temping at was so content with my work that they offered me the position I was temping at for the last year. Big Yay!

On to todays dish: Pumpkin Curry with Naan Bread. This dish was featured on the recipe display at Albert Heyn, the supermarket I shop at. It's a vegetarian dish and I thought it would be perfect for this time of year, the recipe can be found here (in Dutch!).



This curry is quite easy to make and actually one fo the first dishes in which I got to use the stalks of coriander. The pumpkin I used had thin husk and it wasn't necessary to peel it, because the husk gets soft when you stew the pumpkin

This is a delicious vegetarian dish, it tastes really smooth and subtle. I expected it to have a bit more of a kick somehow. This dish contains 430 kilocalories per portion and 8,5 WW Points



Pumpkin Curry with Naan Bread
(4 portions)

1 small pumpkin (AH puur & eerlijk biologisch)
30 gram butter
2 onions, quartered
2 tbsp currypowder
200 ml water
15 gram fresh coriader, leaves finely chopped and stalks finely chopped but kept seperated
450 gram frozen peas
300 gram greek yoghurt
1 package Naan Bread Garlic & Coriander (Patak's 4 pieces)



Cut the pumpkin in half, remove the threads and seeds and cut it into pieces. Melt the butter in a pan and cook the onions for 3 minutes. Add the currypowder and pumpkin and stir fry for 5 minutes.


Add the water and coriander stalks, cover the pan and stew the pumpkin for 10 minutes. Add the frozen peas and yoghurt and bring to a boil untill the peas are warm.


Prepare the naan breads according to the packaging and cut them into long slices.


Serve the pumpkin curry with the naan bread and top with the finely chopped coriander.

TWD (Thursday with Dorie): Thanksgiving Twofer Pie

Thanksgiving has arrived..... So ofcourse Vibi of La Casserole Carée had no choice but to choose Thanksgiving Twofer Pie! Normally we post on Tuesdays, hence the name Tuesdays with Dorie.

Since this pie is a very good pie for Thanksgiving (you probably figured that out when you read the name....) our fearless leader of TWD L W allowed us to post this recipe late, but it should be posted by the 30th of November. Not wanting to break with traditions (even though they are not mine) I decided that since this is a Thanksgiving Pie I would bake it on Thanksgiving.

This pie actually consists of two pies: a pumpkin pie and a pecan pie. First you bake a single crust pie, than you pour the pumpkin filling on top of the crust. Sprinkle the pecans on top and pour the pecan filling over it. And into the oven.....

Once again there are heavenly smells emurging from the kitchen while the oven is doing its job.... When the pie came out off the oven I actually had to restrain myself from taking a piece of the pie immediately. I managed to practice my patience for 30 minutes....


When I scooped one piece out of the pie-shape, some kind of fluid came oozing out of the pie into the empty spot where that piece of pie used to be.... Maybe it should have stayed into the oven a bit longer?? I had already had it in there for 55 minutes.... The piece looks like a bit of a mess.....

As for the taste.... YUMMY!!! I love this pie!! Give me more..... O no, I can't.... I promissed to bring the pie to work tomorrow...... It's nice, sweet, creamy and smooth, maybe a bit too soft. But still: delicious!!!

My everlasting gratitude goes out to Vibi for picking this great recipe!! If you want to check out what the other TWD-ers baked up, click here.....

Happy Thanksgiving everyone!!

TWD: Pumpkin Muffins

It's Tuesday again and ya'll know what that means: Tuesdays with Dorie!! Boy was I intrigued by this recipe: Kelly of Sounding my Barbaric Gulp requested us to make Pumpkin Muffins. Yes, you read that correct: Pumpkin Muffins.

I have some explaining to do to the non-Dutch readers: pumpkin is not regularly used in dutch cuisine, in fact people that do cook pumpkin are mostly known as 'nature freaks': people that wear gray wool socks etc. - I mean no offense, this is just the general image that comes up with people.... I have never cooked/baked with pumpkin before, so I was very curious about the result. To start with I had to make pumpkin puree, the recipe called for canned pumpkin but that was nowhere to be found here in Zwolle. It was easy enough, I packed the leftovers in Zipper-bags per cup and put them in the freezer for future use.


I divided the batter into two parts. The first one I made according to Dories recipe: with pecans and golden raisins. Because I wasn't sure I would actually like these I subbed the raisins with chocolate for the second part. Everybody knows everything tastes great with chocolate!!


Ofcourse the two looked so much alike, so to make sure I remembered which muffins had raisins in them and which ones had chocolate in them I sprinkled the raisinmuffins with red sugar that actually turned orange while baking in the oven: what do you think of these Halloween Orange Pumpkin Muffins??



These only needed 17 minutes in the oven. I managed to create 22 muffins instead of the 12 Dorie indicates, mine were smaller though: practically bite-size, so cute!! After the chocolate muffins cooled down I melted some chocolate to drizzle over the top to make them look even more fancy.

To my surprise I must admit I loved these, I actually liked the original ones (with raisin in them) better than the chocolate ones!!! My coworkers were also pleasantly surprised with these muffins and rated them very highly!

To see what my fellow TWD-ers thought of the muffins check out the blogroll here.

Let me leave you with one last remark...... These muffins should come with a warning sign:

CAUTION: overindulgence may cause muffin top!!