Name: Pumpkin curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 900 gram grey-skinned crown pumpkin; 1 cup frozen baby peas; 2 tablespoon vegetable oil; 1 teaspoon black mustard seeds; 1 tablespoon ginger, peeled and coarsely grated; 3 clove garlic, finely chopped; 1 teaspoon ground cumin; 1/2 teaspoon chilli powder; 1/2 teaspoon turmeric; 1/2 cup water; 1/2 teaspoon salt; plain unsweetened yoghurt sprinkled with ground cumin, to serve

Ingredients

900 gram grey-skinned crown pumpkin

1 cup frozen baby peas

2 tablespoon vegetable oil

1 teaspoon black mustard seeds

1 tablespoon ginger, peeled and coarsely grated

3 clove garlic, finely chopped

1 teaspoon ground cumin

1/2 teaspoon chilli powder

1/2 teaspoon turmeric

1/2 cup water

1/2 teaspoon salt

plain unsweetened yoghurt sprinkled with ground cumin, to serve

Method

1.Peel and deseed pumpkin and cut into chunks. Put peas in a sieve and rinse off icy crystals.

2.Heat oil in a medium frying pan over medium heat and add mustard seeds, cover with a splatter screen or lid until they cease popping, then add ginger, garlic, cumin, chilli powder and turmeric. Cook gently for 3-5 minutes, stirring, then add pumpkin.

3.Toss pumpkin in spices, add peas, pour in water and sprinkle with salt. Cover with a lid and cook gently for about 15 minutes, or until pumpkin is just tender. Serve with yoghurt sprinkled with ground cumin.

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Ingredients

Method

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