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Pumpkin Curry       Veg   HT   MC    West Indian  55mins

Serves 4         Vegetarian   Vegan  Gluten Wheat Dairy Free   Eggless  Hot   Main Course  Caribbean  West Indies

 

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  (check ingredient label)

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.

 

 

 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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