(Original recipe by Meera Sodha in The Guardian, 1st January 2022. Taste and add more lime or salt if needed. Bring to the boil over a medium-high heat and cook for about 12 minutes or until the onions and tomatoes are soft and the liquid almost evaporated.Īdd the coconut milk and roasted pumpkin, then bring back to a gentle simmer, then remove from the heat and add the lime juice. Meanwhile, put the onion, chillies, curry leaves, turmeric, fenugreek, garlic, cherry tomatoes, cinnamon stick and 1½ tsp of salt into a saucepan with 200ml of cold water. Use an immersion blender right in the pot to puree until velvety smooth. Add allspice, nutmeg, ginger, coconut milk, orange and lime juice. Bake in the oven for 35 minutes, then set aside to cool. Reduce heat to low and cover, simmering until pumpkin is tender, about 20 minutes. Tip the pumpkin out onto the lined tray and spread it out evenly. Put the pumpkin pieces into a large bowl with the curry powder, rapeseed oil and ¾ tsp of fine sea salt, then toss together to coat. Line a baking tray with baking parchment. 1 x 10cm cinnamon stick, snapped in two.
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