| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
|
1 |
servings |
INGREDIENTS
| 3 |
|
Garlic cloves; minced |
| 1/4 |
c |
Onion; minced |
| 3 |
tb |
Soy sauce for saute |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Fenugreek |
| 1/2 |
ts |
Garam masala |
| 3 |
c |
Fresh pumpkin or squash puree |
| 2 |
c |
Vegetable broth |
| 2 |
md |
White potatoes; chopped in small cubes |
| 3 |
c |
Fresh pumpkin chunks |
| 2 |
lb |
Fresh or frozen peas |
|
|
Salt & pepper |
INSTRUCTIONS
Saute garlic & onions in soy sauce 'til they release their aromas, about
three to five minutes. Add spices, cook until their aroma is released, two
to three minutes. Add the puree and broth, chunks of one potato and all
pumpkin chunks. Cook 'til potato chunks are tender, about 15 minutes, then
puree the whole pan. Put back in pan. Add more broth if needed. Add the
chunks from the second potato, cook 'til tender. Add the peas right before
serving, just to warm them.
Posted to fatfree digest by susan.j.mcgee@us.arthurandersen.com on Mar 25,
1999, converted by MM_Buster v2.0l.
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