| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Curries, Vegetables, India | 4 | Servings | |
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 |
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. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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