RECIPE: Pumpkin, Sweet Potato & Banana Curry

[Guest guest]

This recipe is a favourite of ours because it is so easy and tasty and you don't

have to worry about there being any left over ;=) It is not one of my own

devising, but comes from Paul Gayler, _Ultimate Vegetarian Cookbook_. It

comes complete with a simple recipe for what he calls a yogurt chutney -

recommended.

 

NOTE: I use butternut squash in place of pumpkin; my Thai curry paste is far

too hot even for my taste for me to use so much, so I put it in a bit at a time

and

advise you to do the same; the original 'chutney' called for plain yogurt and I

use soygurt.

 

PUMPKIN, SWEET POTATO & BANAN CURRY (VEGAN)

 

2 Tbsp vegetable oil

1 onion, finely chopped

1 garlic clove, crushed

1 inch piece of fresh ginger, finely grated

1/2 tsp fenugreek seeds

1 stalk lemongrass, finely chopped

4 Tbsp vegan Thai red curry paste (WARNING: amount depends on the

brand! Taste carefully as you go.)

1/2 tsp turmeric

3/4 lb (350 g) pumpkin, peeled, seeded, and cut into large cubes

34 lb (350 g) sweet potato, peeled and cut into large cubes

1+1/4 cups (300 ml) vegetable stock

1+1/4 cups (300 ml) coconut milk

salt and freshly ground pepper

1 bananas, peeled and diced

 

For the yogurt chutney:

2/3 cup (150 ml) soy yogurt (use the other kind if you use dairy)

12 tsp mustard seeds (I use brown)

2 Tbsp chopped fresh cilantro (coriander leaves) plus a few leaves to garnish

 

1. Heat the oil in a large pan and cook the onion, garlic, ginger and fenugreek

over low heat for about 5 minutes until the onion is softened. Stir in the

lemongrass, curry paste, and turmeric.

 

2. Add the pumpkin and sweet potato and stir to coat them in the spices. Cook

over low heat for 2-3 minutes to allow the vegetables to absorb the flavours of

the spices.

 

3.Pour in the vegetable stock and coconut milk. Bring to a boil, lower the heat,

and simmer gently for 15-20 minutes until the vegetables are tender. Season,

remove from the heat, and then add the diced bananas.

 

4. For the chutney, blend together all the ingredients in a blender or food

processor. When the curry is cooked, garnish it with a few fresh cilantro

leaves. Serve it with the yogurt chutney on the side.

 

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[Guest guest]

MMMMMMMMMMMMMM!

 

 

 

 

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