Friday - - Recipe Cards -

1 Pre­heat the oven to 180⁰C. Place the pump­kin in a sin­gle layer on a bak­ing sheet and roast for 30 min­utes. 2 Heat the oil in a large pan. Sauté the onion for 2 min­utes, then add the garlic, ginger and chillies. Con­tinue to sauté un­til the garlic is soft. Add the spices, stir in the stock and Prep time 20 mins Cook­ing time 1 hour Serves 8 1kg pump­kin, peeled and diced 1 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 1 tbsp grated fresh ginger 1-2 red chillies, seeded and chopped 1 tsp ground co­rian­der 1 tsp ground cumin 1 litre chicken or veg­etable stock 1 can co­conut milk 1 tsp grated le­mon zest 6 tbsp chopped co­rian­der add the pump­kin. Bring to the boil, then re­duce the heat and sim­mer for 20 mins. Add the co­conut milk and le­mon zest. Sim­mer for a fur­ther 10 mins. 3 Purée the mix­ture un­til smooth. Add the co­rian­der and sea­son with salt. 4 Re­turn to the heat, bring to a sim­mer then serve.

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