| Description | mild sweet curry ideal as compliment to a really hot curry | |
| Curry Type | Vegetable | |
| Strength | Unknown | |
| Difficulty | Unknown | |
| Source | jane@un.seqeb.gov.au (Lady Jane) | |
| Vegetarian | Yes | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | Unspecified | |
| No. of servings | ||
| Ingredients | 1/2kg diced butternut pumpkin
1 finely chopped onion 1 finely chopped tomato 1/2 tsp mustard seeds 1/4 tsp turmeric 4 tblsp oil 400ml coconut cream 200ml water salt to taste coriander leaves for garnish | |
| Instructions | Heat oil and cook mustard seeds until they burst
Add chopped onion and fry until tender Add chopped tomato and tumeric, cook briefly (approx 2 mins) 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 | |
| Notes | ||
| Comments |
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| Death by Curry | http://rubymurray.com |