Spiced Pumpkin and Potato Curry

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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
How healthy are the main ingredients?
PumpkinBasmati ricepotatogarlic clovegingeronion
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.