Ingredient:
2 tbsp olive oil
2 onions, cut into wedges
2 potatoes, cut into 2.5 cm (1 in) cubes
2 parsnips, cut into 2.5 cm (1 in) cubes
500 g (1 lb) pumpkin, peeled and cut into 2.5 cm (1 in) cubes
1-2 tbsp curry paste
375 ml (13 fl oz) vegetable stock
Salt and black pepper
Chopped fresh coriander, to garnish
Method:
Heat the olive oil in a flameproof casserole. Add the onions and cook gently for 3-5 minutes or until softened.
Add the cubed vegetables, curry paste, and stock. Season and bring to a boil. Cover and simmer, stirring, for 20 minutes.
Remove the vegetables with a slotted spoon and transfer to a warmed serving dish. Bring the sauce to a boil, and continue to boil until reduced and thickened. Spoon the sauce over the vegetables, garnish with coriander, and serve hot.
Spicy Pumpkin in a Pie
Cool the vegetables and sauce, transfer to a pie dish, and top with ready-rolled pastry. Bake at 190℃ (170℃ fan, Gas 5) for 15 minutes or until the pastry is cooked and the filling is hot.
2 tbsp olive oil
2 onions, cut into wedges
2 potatoes, cut into 2.5 cm (1 in) cubes
2 parsnips, cut into 2.5 cm (1 in) cubes
500 g (1 lb) pumpkin, peeled and cut into 2.5 cm (1 in) cubes
1-2 tbsp curry paste
375 ml (13 fl oz) vegetable stock
Salt and black pepper
Chopped fresh coriander, to garnish
Method:
Heat the olive oil in a flameproof casserole. Add the onions and cook gently for 3-5 minutes or until softened.
Add the cubed vegetables, curry paste, and stock. Season and bring to a boil. Cover and simmer, stirring, for 20 minutes.
Remove the vegetables with a slotted spoon and transfer to a warmed serving dish. Bring the sauce to a boil, and continue to boil until reduced and thickened. Spoon the sauce over the vegetables, garnish with coriander, and serve hot.
Spicy Pumpkin in a Pie
Cool the vegetables and sauce, transfer to a pie dish, and top with ready-rolled pastry. Bake at 190℃ (170℃ fan, Gas 5) for 15 minutes or until the pastry is cooked and the filling is hot.
