Spiced Pumpkin and Potato Curry
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the curry
- 3 Tbsps sunflower oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 Tbsp fresh ginger (minced)
- 1 red chili pepper (finely chopped)
- 1 tsp Mustard seed
- 2 tsps ground Cumin
- 1 tsp ground cilantro
- 1 tsp Garam Masala
- 1 tsp paprika
- 4 cups Pumpkin (peeled, seeded, and diced)
- 2 cups floury potatoes (peeled and diced)
- 1 ½ cups low-sodium vegetable stock
- salt
- freshly ground Black pepper
- To serve
- 3 cups Basmati rice (cooked)
- 3 Tbsps cilantro
Product recommendation
Add more stock or water to the curry if it starts to dry out when cooking
Preparation steps
1.
For the curry: Heat the oil in a large saucepan or casserole dish set over a medium heat until hot. Add the onion, garlic, ginger, chilli, mustard seeds, and a pinch salt, sautéing until golden.
2.
Add the spices and stir well, cooking for 1 minute. Stir in the pumpkin and potato, and cook for a few minutes over a slightly reduced heat.
3.
Pour in the stock, stirring well, and bring to a simmer. Partially cover with a lid and cook over a low heat for 20 - 25 minutes until the pumpkin and potato are tender.
4.
Season to taste with salt and pepper. Serve over beds of rice garnished with coriander leaves.