Spiced Pumpkin
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“This is adapted from a Womens Weekly recipe. Good vegetarian recipe served with some rice.”
Spiced Pumpkin
0 recipe photos
READY IN:35mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 tablespoon vegetable oil
- 50 g red lentils
- 1 teaspoon black mustard seeds
- 6 dried curry leaves
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 4 spring onions, chopped
- 600 g peeled and chopped butternut pumpkin
- 500 ml water
- 15 g shredded coconut
Directions
- Heat ghee in pan and add lentils, seeds and curry leaves and cook stirring until lentils are browned and seeds pop.
- Add garlic, spices and spring onions, cook stirring until spices become nice and fragrant.
- Add pumpkin and water and simmer covered 10 minutes.
- Add coconut milk, cook uncovered for about 5 minutes and the pumpkin is tender.
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Spiced Pumpkin