| 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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