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Pumpkin and Cashew nut curry

Ingredients

  • 1 tbsp oil
  • 3-­4 dried chillies
  • 2 tbsp cumin seeds
  • 1 tsp sugar
  • 1 1/2 cups roasted cashews
  • 3 cups water
  • 2 cloves garlic
  • 2 tbsp grated ginger
  • 1 small onion
  • 1/2 tsp turmeric
  • 800g pumpkin chopped (or potato)
  • 300 g plain yoghurt or 1 can coconut cream

Method:

  1. Heat oil, stir fry garlic, spices, onion and cook until onion is soft
  2. Add nuts and pumpkin, mix well. Add enough water to just cover the pumpkin. Bring to boil and simmer til just tender -­ about 25 minutes. Most of liquid should have evaporated
  3. Remove from heat, add yoghurt or coconut cream. Mix well on low heat, bring back to hot ­ but do not boil.

Eat!

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