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Pattaya Daily News

29 September 2010 :: 15:09:47 pm 41378

Vegetarian Pumpkin & Sweet Potato Curry

Although pumpkin is a seasonal (October) vegetable in Europe, it is available all year round in Asia and is nutritious, tasty and filling and is delicious in a curry.
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500g pumpkin or butternut squash, skin removed and chopped

2 sweet potatoes, skin removed and chopped shopping list

1knorrs vegetable stock cube

1 can chopped tomatoes

1/2 cup water

1 bunch fresh coriander,

3 gloves garlic, crushed

1 tsp grated fresh ginger or ground

1/2 tsp ground coriander shopping list

1/2 tsp cayenne pepper or dried chillie flakes

1/2 tsp turmeric

1/4 cup lemon juice

1 onion shopping list

1 small tin chick peas

small carton coconut milk or single cream (optional)


Cook garlic and ginger with onion until soft, then add spices and combine

Add pumpkin and sweet potato, mix well then add chopped tomatoes, water and half of the coriander.

Simmer for 20 minutes until sweet potato and pumpkin are tender.

Remove from the heat add lemon juice and rest of coriander.

pour in coconut milk or cream (optional)

Serve on bed rice

If you are stuck for time, put all the ingredients into a slow cooker, adding a cup of water instead of the half cup of water and leave to cook on low for up to 4 hours.  Other vegetables may be added along with hard boiled eggs if the fancy takes you. Serve on a bed of rice.

Patty Brown

Photo : Internet   Category : Eating

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