PUMPKIN ROLLS stuffed with THAI GREEN CHICKPEA CURRY
SERVES 6-8 / PREPARATION: 40 MIN / RISING: 1-2 HOURS / COOKING: 45 MIN
BREAD ROLLS
125ml (½c) lukewarm water
5ml (1t) sugar 1
packet (10g) instant yeast
4 x 250ml (4c) cake flour, plus extra for kneading
5ml (1t) salt
60ml (¼c) milk
250ml (1c) cooked pumpkin or butternut squash purée
extra water, if needed
1 egg yolk, beaten
CURRY PASTE
1 stalk lemongrass, roughly chopped
4 cloves of garlic
2 green chillies
4 spring onions, roughly chopped
250ml (1c) fresh coriander leaves
30ml (2T) oil
CURRY
15ml (1T) oil
250ml ( 1c) broccoli, roughly chopped
1 tin (410g) chickpeas, drained
125ml (½c) coconut cream
salt
TO FINISH
fresh coriander leaves
Line a round cake pan or ovenproof pan with baking paper and spray with cooking spray.
1 Bread rolls Mix the water, sugar and yeast together and leave to stand for 15 minutes or until a thick layer of foam forms on top of the mixture.
2 Mix the flour and salt in a large mixing bowl and make a hollow in the middle.
3 Mix the yeast mixture with the milk and pumpkin purée and pour into the hollow of the flour mixture.
4 Mix with a fork until the dough starts to stick together. Add a little water if the dough is too dry.
5 Turn the dough out onto a floured surface and knead until soft and elastic. Put the dough in a clean, greased bowl, cover and leave in a warm place for an hour or until risen to double the size.
6 Knead the dough lightly and divide into 10-12 equal parts. Roll each part into a ball and pack in the prepared pan. Let the balls rise for another 30 minutes.
7 Preheat the oven to 180°C. Paint the egg yolk onto the balls and bake for 25-30 minutes or until golden brown and cooked through. Let the buns cool in the pan for 15 minutes, turn out and allow to cool completely.
7 Curry paste Put all the ingredients in the bowl of a food processor and pulse until fine.
8 Curry Heat the oil in a deep pan, add the curry paste and stir-fry for a minute. Add the broccoli and chickpeas and stir in the coconut cream. Let simmer over moderate heat for 5 minutes. Season with salt.
9 To finish Break the rolls apart, make a cavity in the top of each roll and scoop in some of the curry. Finish with the coriander leaves and serve immediately.