Sunday, 4 May 2014

Lj's Pumpkin & Sweet Potato Curry


200 Grams Sweet Potato diced
300 Grams of Butternut Pumpkin diced
400g Tin of Lentils
400g Tin of Chickpeas
50g Butter
1 large Onion diced
2 Cloves of Crushed Garlic
50 Grams of freshly grated Ginger
2 Tbs Ground Coriander
1 Teas Garam Masala
1 Teas Chilli Powder
1 Teas Ground Carmdamon
400g Tin of diced Roma Tomatoes
150ml of water
2 Teas Sugar (Optional)

What to do:

Steam the pumpkin and sweet potato until just before tender. In a large frypan melt the butter and saute the onion and fry until golden brown. Add the garlic and ginger, then the spices. Stir to combine. Cook for a few minutes to bring out the flavours in the spices. Stir in the tomatoes, water and sugar. Simmer for 15 minutes. 

Add the pumpkin and sweet potato, lentil and chickpeas and stir to combine. Let it simmer  for 5 minutes to infuse all of those delicious flavours and to cook the veggies through.

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