Aromatic Pumpkin Curry
Published: 2015-11-22Tags: Рецепта с тиква, фермерски пазар, къри с тиква, солена тиква, от лехата до устата
Translation
This is a translation of a Bulgarian-language post. It conveys the content faithfully but is not the author's original English writing.
An extremely easy, very fragrant and tasty recipe suited to the autumn season.
You will need:
- 2 tbsp butter or ghee
- 1 onion
- 2 cloves of garlic
- 2.5 tbsp curry powder
- 1 kg pumpkin
- 2 medium potatoes
- 2 cups vegetable stock or water
- Salt and pepper to taste
- 1/2 cup raisins
- 1 cup frozen peas
- Optionally, finely chopped fresh coriander or parsley
Heat the butter in a wide pan or wok over high heat. Add the finely chopped onion and fry until golden brown, about 5 minutes.
Add the minced garlic and stir together with the onion for about a minute.
Now add the curry, salt and pepper. Add the pumpkin and potatoes, peeled and cut into cubes, and cook for 5 minutes, stirring.
Pour in the stock or water along with the raisins, lower the heat and put the lid on.
After 15 minutes, add the peas.
Cover again for 5 to 10 minutes, or until the pumpkin and potatoes are tender.
Optionally, sprinkle with green coriander or parsley before serving.
I served the aromatic curry with a side of rice and lentils with horn-of-plenty mushrooms, and a generous portion of green salad from the growers at the Roman Wall farmers' market!