I wish I had known BEFORE I did the research and completed the two gallery walks outlined below that there is actually a website which maps out the contemporary art galleries in Madrid. It did not come up in a google search, and either the art group in InterNations Madrid did not know about it, or they decided it should remain a well-kept secret. Anyway, for next time (for example the gallery weekend in September, which unfortunately coincides with the Berlin Art Week), here it is, and the Facebook group is here.
My relatively short art walk on day 1 started in La Casa Encendida, Ronda Valencia 2, and continued to C/ Doctor Fourquet with six galleries in the numbers as follows: 5 – Joaquín García, 8 – Sin Fin, 9 – Juan Risso, 12 – Bacelos, 17 – Espacio Minimo, and 35 – Alegria. However, be aware that they have very limited, and very erratic opening hours. Heaven forbid that they attract visitors by coordinating their opening hours like galleries in the rest of the world logically do. Also, the numbering seems to be a complete mess. The walk ended in CaixaForum – a must visit, especially for the architecture.
Note to self: Many tapas restaurants in C/del Leon.
1 kg pumpkin or butternut sqash, cut into large chunks
Olive oil to drizzle
1 tblsp garam masala
Salt and freshly ground black pepper
2 tblsp olive oil
1 tsp mustard seeds
2 green chilis, slit lengthways
1 large onion, halved and thinly sliced
3 cloves garlic, finely chopped
500 g (after soaking and cooking) black-eyed beans
150 ripe tomatoes, cut into wedges
1 tsp ground turmeric
1 x 400 ml tin coconut milk
Place pumpkin pieces in a bowl, drizzle with oil and sprinkle with garam masala, salt and pepper. Mix to coat evenly and arrange in an oven-proof plate in a single layer. Roast at 180 degrees until the pumpkin is soft and tender.
Heat olive oil in a large pan and add the mustard seeds. When they start to pop, add the chilies and the onion and cook till the onion is soft and golden. Add the garlic and cook for another couple of minutes. Add the beans, mix well, and add the tomatoes. Cook for another couple of minutes.
Now add the turmeric, a good pinch of black pepper, 1 tsp salt and the coconut milk. Heat gently and add the pumpkin. Cover and heat through, checing for salt and chili.