Curry Veg HT
Gluten Wheat Dairy Free Eggless Hot
3 tbsp Vegetable Oil
1kg/2.2lb Pumpkin, peeled, deseeded and
into large chunks
1 Large Onion, chopped
1 Capsicum (Sweet Pepper) roughly
3 Garlic Cloves, crushed
5cm/2 inches Fresh Root Ginger,
Curry Paste to taste
Salt and Black Pepper
240ml/8fl.oz. Strong Vegetable Stock
1. Heat the oil in a large saucepan. Add the
onion, red pepper, garlic and ginger and cook over a medium heat, stirring,
until the onion is golden brown and softened.
2. Increase heat, add the curry paste and
salt and cook
for 1 minute then add the stock and pumpkin and bring to the boil.
3. Reduce the heat, cover and simmer for 30 minutes, stirring from
time to time.
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