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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This autumn curry is lovely served with a spoonful of fromage frais and nann bread for dunking. Ingredients:
1 tablespoon sunflower oil |
1 large onion, chopped |
3 garlic cloves, chopped |
500 g pumpkin, peeled & cubed |
800 g baking potatoes, peeled & cubed |
1 medium cooking apple, peeled & diced |
2 teaspoons mild curry paste |
1 teaspoon turmeric |
2 1/2 cm fresh gingerroot, chopped |
2 bay leaves |
1 vegetable stock cube |
50 g raisins |
4 tablespoons fromage frais |
Directions:
1. Heat the oil in a pan. Add the onion and fry for 5 minutes until golden.
2. Add the garlic, pumpkin, potatoes and apple.
3. Stir in the curry paste, turmeric, ginger and bay leaves.
4. Add 500ml of water, the stock cube, raisins and plenty of seasoning. Bring to the boil, stirring. Cover and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
5. Spoon into bowls and top with the fromage frais and a pinch of turmeric.
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