GREAT TIPS FOR WHILE YOU’RE STAYING HOME
¼ cup canola oil 2 large brown onions, one diced and one sliced
1 thumb of ginger, crushed
4 garlic cloves, crushed
1 packet curry leaves
1 tbsp black mustard seeds
1 tbsp tomato paste
1 tbsp curry powder
1 tbsp ground cumin
½ tbsp ground chilli powder
2 tsp ground coriander seeds 2 tsp ground turmeric 1 litre vegetable stock ½ butternut pumpkin, cubed with skin on 2 tsp sugar Salt to taste Squeeze of lime juice Coriander leaves, to garnish rite ing
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Heat oil in a large pot, then gently fry the diced onion with ginger, garlic, curry leaves and black mustard seeds for 3-4 minutes or until fragrant.
Add the tomato paste, curry powder, cumin, chilli powder, coriander and turmeric and cook for an additional 2 minutes, continually stirring.
Add the sliced onions, vegetable stock and pumpkin, then cook at simmer for about 15-20 minutes until the pumpkin is tender.
Add the sugar, salt and a squeeze of lime (add more of any of the seasonings to your taste) then garnish with coriander leaves. Serve with freshly cooked rice or flat bread.
½ cup roasted pumpkin puree (approx 1 quarter of a large pumpkin)
2 whole eggs
1 cup sugar
½ cup brown sugar
½ cup olive oil
2 cups self-raising flour Mixed spices of your choice (I used 1 tbsp each of cinnamon, cardamon and 1 tsp of ginger and nutmeg)
Preheat oven to 170C.
Cut pumpkin into 1cm cubes and place onto a baking paperlined roasting tray. Give the
1 butternut pumpkin, deseeded and cut into cubes with skin on
1 large brown onion, peeled and cut into quarters
3 garlic cloves, peeled 3 sprigs of thyme
2 tbsp olive oil
Salt and pepper
500ml vegetable stock 100ml coconut cream
Preheat oven to 180C then place cubed pumpkin, onion pumpkin a light oiling then place into the oven for 20 minutes or until soft, keeping a close eye on the pumpkin so it does not caramelise.
Remove pumpkin from the oven then, using a masher, puree the pumpkin then set aside.
Place all ingredients into a mixing bowl then stir to combine (do not over-work the batter, just stir until ingredients are fully combined). Place into a lined bread tin then bake for 50-60 minutes or until a skewer inserted in the centre of the bread comes out clean. and garlic into a baking tray. Season with thyme, salt and pepper, coat in olive oil, then put in the oven for 50-60 minutes or until the pumpkin is soft and the onion is cooked through and roasted.
Place the roasted vegetables into a large pot, cover with stock, then, using a hand-held stick blender, blitz until smooth (add more stock if needed).
Bring the soup to the boil
Let the cake cool for a few hours before slicing — otherwise it will crumble and lose all its moisture. over a medium heat then add dd the coconut cream.
Serve warm with a drizzle of coconut cream and some freshly ground black pepper.