Pump­kin­cur­ry­with­mung­beans

Friday - - Good Food -

Prep time 15 mins Cook­ing time 40 mins Serves 4 1 tbsp veg­etable oil 2 brown onions, finely chopped 3 garlic cloves, peeled, thinly sliced length­ways 2 large (about 7cm each) cin­na­mon sticks 3 large fresh green chillies, roughly sliced 1 tbsp black mus­tard seeds 3 tsp ground cumin 3 tsp ground turmeric 500g pump­kin, peeled, de­seeded and cut into 4cm pieces 300g whole mung beans 1.3 litres veg­etable stock 3 cel­ery stalks, in­clud­ing leaves, coarsely chopped Steamed bas­mati rice, to serve Co­rian­der leaves, match­stick veg­gies and pomegranate pearls for gar­nish­ing 1 Heat oil in a large pan over medium heat. Add onion and garlic and cook, stir­ring, for 10 min­utes or un­til soft. 2 Add cin­na­mon, chilli, mus­tard seeds, cumin and turmeric and cook, stir­ring, for 1 minute, or un­til aro­matic. 3 Add pump­kin, mung beans and stock to the onion mix­ture. In­crease the heat and bring to the boil. 4 Re­duce heat, cover and sim­mer for 20 min­utes. Add cel­ery and sim­mer for another 10 min­utes, or un­til lentils are ten­der. Sea­son with salt and pep­per. 5 Place bas­mati rice in a serv­ing dish and top with the curry and serve im­me­di­ately.

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