Tummy Thursday: Hello and enjoy your meal

Welcome to a new installation here, which is Tummy Thursday (after the addition of Tree Tuesday the Thursday felt neglected).

Tummy Thursday is about food, and food is everything. It’s one of the most basic necessities like breathing, but it can also be a luxury item (I still don’t understand caviar). It is something mundane, consumed while walking to the bus stop (or writing blog posts) and it’s a celebrated art form. It is public and it is private. It is political. It tells stories about race, colonialism, migration, poverty and richness. It is also damn delicious.

The idea of Tummy Thursday is to show those sides and also to share recipes and our love of food. Submissions are more than welcome. We’re such a diverse group of people here, so tell me your stories, show me your recipes, send me your pics. I can be reached at nym(86-7) Ät the google thingy DOT Com.

One more thing before we come to our first recipe: the don’t be an asshole rule applies double here, since food is such a sensitive topic. There’s nothing against saying “not my taste” or some light hearted jokes about peas being a weapon invented by the horse devils, but absolutely no food shaming. Oh, and it cuts both ways. You wouldn’t be the first person that told me that eggplants are actually delicious and the reason I don’t like them is that I haven’t tried recipe X. You won’t trick me into eating cardboard again.

Giliell’s vegan chickpea curry

Nanny Ogg’s famous cookbook features a recipe for Mrs. Colon’s Genyoom Klatcbian Curry, which is introduced like this:

Few recipes in these pages have caused so much debate as this one. Anyone over the age of forty knows how the classic recipe goes, because it has been invented and reinvented thousands of times by ladies who have heard about foreign parts but have no wish to bite into them. Its mere existence is a telling argument for a liberal immigration policy. Like real curry, it includes any ingredients that are to hand. The resemblance stops there, however. It must use bright green peas, lumps of swede and, for the connoisseur of gastronomic history, watery slivers of turnip. For wateriness is the key to this curry; its ‘sauce’ should be very thin and of an unpleasant if familiar colour. And it must use a very small amount of ‘curry powder’, a substance totally unknown in those areas where curry grows naturally, as it were; sometimes it’s enough just to take the unopened tin out of the pantry and wave it vaguely over the pan. Oh, and remember that the sultanas must be yellow and swollen. And soggy. And sort of gritty, too (ah, you remember . . .)
Not only does it show again Pratchett’s genius in bringing roundworld issues such as appropriation of food and racism to a light hearted cookbook, it also is apparently still tasty, though I haven’t tried it myself. While I keep telling myself that my curry would at least be recognisable to people who actually cook curries for a living, the recipe has absolutely no claim to authenticity whatsoever.
Veggies of choice, preferably some that become somewhat mushy. The exact combinations vary, but for me carrots are usually a must and potatoes for creaminess. Pictured below are carrots, a red bell pepper, half a Hokaido squash and potatoes. Not pictures are onions and garlic.
Bowl with diced vegetables.

Just looking at it counts as a serving of veggies. ©Giliell, all rights reserved

I lightly fry everything in coconut oil, then cover it with vegetable broth and let it simmer. Depending on whether you remembered to soak the chickpeas the night before or open a can, you add them now so they can cook, or later.

A covered casserole with veggies

©Giliell, all rights reserved

My seasoning varies as well, this time I used fresh ginger, allspice, black caraway seed, cumin and  chilli. After about 20 minutes the potatoes start to fall apart and I add some coconut milk and the chickpeas and leave it for a few more minutes on low heat. You can serve it with naan bread or rice and it keeps well in the fridge.

Enjoy your meal.

A casserole with chickpea curry

©Giliell, all rights reserved


  1. voyager says

    Any recipe that mentions naan must be good. And it’s pretty on a plate, too.
    Do you use certain spices for certain veggies or is more what you feel like trying that day?
    (I also like the idea and the layout…food is a great way to share culture)

  2. says

    It’s kind of both. Carrots go well with cumin, and I basically throw black caraway seed on everything, but mostly it’s this “open the spice drawer and see what I like”.
    A pinch of cinnamon would also work well here, once you get over the childhood association of cinnamon with christmas.
    Eric Weatherby
    Don’t worry, this recipe is 100% Ankh Morpork free. For one, I couldn’t get any Wahoonies.

  3. Nightjar says

    That looks delicious, I will try it. I’m not a fan of coconut milk (or coconut anything, for that matter), so for me curry has to be really on the spicy side so that the coconut taste is barely noticeable. Bland curries are the worst thing ever for me.

  4. Nightjar says


    Thanks for the tip. Sounds like that could work.

    Sadly, nobody here likes stuff as spicy as I do.

    Yep, I have the same problem here…

  5. rq says

    One to try, though coconut milk is rare in our household (also can’t stand it), but I did have a red lentil soup once that was full of it, and loved it. I just should be braver.

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