the hippy happy hurry scurry veggie curry recipe, by popular request (pffft)

we've been cooking vegetarian over the easter weekend, to keep my gorgeous brother happy. mum and dad got a dinner invitation tonight, so i braved the kitchen all by myself. i usually make this curry with happy-chicken and pumpkin, but today i channelled my inner beanie.

ohk, veggies, here we go:
grab your beloved 1970s pressure cooker.
soak 1 cup of chick peas for 4 hours (while you go out and jump off waterfalls) and then pressure cook for 15 mins, cool for 10 mins, drain and put aside (or just use a can or two of pre-cooked easy peasies. ha! peasies. well, i think it's funny).

cube half a large pumpkin and 2 kumarara (it's really pronounced kooh-mah-rah, but Bulldog insists on calling them koooo-ma-RAH-rahs), squirt with olive oil, sprinkle with ocean salt and roast in the oven for 15 - 20 mins until crisping on edges and still fluffy inside.

while the roasting's goin' on,
sauté 3 onions in olive oil in the pressure cooker.
add the magic ingredient (2 sachets) and two dried chillies, chopped.
add 2 tins coconut cream and pressure cook 10 mins.

now undo the lid and very very gently stir in the other stuffs (roasted veggies, hippy happy chick peas)

tip it all over cooked basmati rice and serve with a spoonful of raita (combined cubed or grated cucumber, chopped mint, natural yoghurt) on the side.

hide the leftovers at the back of the fridge and scoff for lunch the next day.