Stitch and Bitch

I hosted TYNK (trendy young nourished knitters) on Wednesday night and cooked up a vegetarian curry feast! I catered for at least 8 people, but as it turned out only 4 could make it, so lots of yummy leftovers for me! I have placed the recipes below if you want to try them out! Unfortunately you never seem to get much knitting done when you are hosting, so probably only knitted a max of 10 rows on my jumper, oh well, I'm still hopeful I will get it finished before the end of winter! I've finished the sleeves and the back and am now re-doing the front after initially knitting it with the wrong sized needles (oops) and decreasing stitches far to rapidly on the neckline (double oops)! I've got plenty of ideas of what to make next so need to get this one finished so I can start on my stockpile of wool.

A work in progress

Sri Lankan Lentils

Pumpkin and white bean curry

Sri Lankan Lentils (Serves 4, from Gen)
Ingredients:
2 tbsp oil
2 medium onions, finely sliced
2 small chillies, finely chopped
2 tsp dried shrimp (leave out of you are making it vegetarian)
1 tsp ground turmeric
2 cups red lentils
4 curry leaves
2 cups coconut milk
1 cup vegie stock
1 cinnamon stick
10 cm lemon grass

Method:
1. Heat oil in medium pan, add onion and cook over medium heat for 10 min or until onion is deep golden brown. Remove half the onion and set aside as garnish.
2. Add the chili, dried shrimp and turmeric and cook for 2 min. Stir in lentils, coconut milk, stock, curry leaves, cinnamon stick and lemon grass. Bring to boil, reduce heat and simmer, uncovered for 45 min. Remove cinnamon stick and lemon grass and garnish with reserved onion.

Pumpkin and white bean curry (Serves 4, from Women's Weekly Vegetarian stir-fries)
Ingredients:
1 kg piece pumpkin
2 tbsp peanut oil
1 medium brown onion (150 g)
2 cloves garlic, crushed
1 tsp grated fresh ginger
1/2 tsp caraway seeds
300 g asparagus, chopped coarsely
2 tbsp korma curry paste
300 g can white beans, drained and rinsed
2/3 cup (160 mL) coconut milk
50 g baby spinach leaves, halved
1 tbsp finely shredded basil

Method:
1. Preheat oven to very hot. Cut pumpkin into 3 cm pieces, toss with half the oil in large baking dish; bake, uncovered, in very hot oven about 15 min or until browned and tender.
2. Cut onion into thin wedges. Heat remaining oil in wok; stir-fry onion, garlic, ginger and seeds until onion is soft. Add asparagus and paste; stirfry 2 minutes. Add pumpkin, beans, milk, spinach and basil; stirfry, tossing gently until heated through.