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Pumpkin
Curry Veg HT
MC West
Indian 55mins Ingredients 3 tbsp Vegetable Oil 1kg/2.2lb Pumpkin, peeled, deseeded and cut into large chunks 1 Large Onion, chopped 1 Capsicum (Sweet Pepper) roughly
chopped 3 Garlic Cloves, crushed 5cm/2 inches Fresh Root Ginger,
chopped Curry Paste to taste Salt and Black Pepper 240ml/8fl.oz. Strong Vegetable Stock Instructions 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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