Yellow pumpkin and potato curry
2/5/2011
Serves 4
Use this deliciously versatile vegetable as the star ingredient.
Ingredients
| 2 tbsp | Oil |
| 1 | Red chilli |
| 1 | Red onion |
| 1 piece | Root ginger |
| 2 | Garlic cloves |
| 1 tsp | Ground coriander |
| 1 tsp | Turmeric |
| 1 tsp | Cumin |
| 3 tbsp | Fish sauce |
| 1 tbsp | Brown sugar |
| 2 tsp | Lemongrass |
| 800 ml | Coconut milk |
| 1 tbsp | Lemon juice |
| 1 tbsp | Tomato paste |
| 750 g | Pumpkin |
| 750 g | Potatoes |
| 1 garnish | Coriander |
Directions
- Heat oil in a large saucepan and gently cook chilli, onion, ginger (grated) and garlic for 5 minutes.
- Add coriander, turmeric and cumin and stir for 1 minute.
- Add fish sauce, brown sugar, lemongrass, coconut milk, lemon juice, tomato paste, pumpkin and potatoes. Bring to the boil and simmer until potatoes are just tender.
- Serve with rice and garnished with coriander leaves.
Wine Match
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