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Instructions:
Mild sweet curry ideal as compliment to a really hot curry.
Heat oil and cook mustard seeds until they burst. Add chopped
onion and fry until tender. Add chopped tomato and tumeric,
cook briefly approximately 2 minutes). Put in the diced pumpkin,
salt and water. Stir well to coat the pumpkin. Add coconut
cream. Cover and cook until pumpkin is soft--this depends
on how small/large you dice. Garnish with chopped coriander.
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Ingredients:
1/2 kg Diced butternut Pumpkin/squash (1.1 lb)
1 Finely chopped onion
1 Finely chopped tomato
1/2 ts Mustard seeds
1/4 ts Turmeric
4 tb Oil
400 ml Coconut cream (About 1 1/2 cup)
200 ml Water (about 1 cup)
Salt to taste
Coriander leaves For garnish
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