Pumpkin and cashew curry

1 servings

Ingredients

Quantity Ingredient
1½ kilograms Pumpkin; (2 varieties)
2 Onions; chopped
5 tablespoons Oil
4 Cloves garlic; minced
4 Fresh red chillies; finely minced
3 tablespoons Grated fresh ginger
3 tablespoons Cumin seeds
1 tablespoon Sugar
1 Heaped teaspoon turmeric
1 tablespoon Curry powder; (1 to 2)
3 cups Roasted cashew nuts
1 400 gram can coconut milk
1 300 milliliter thick yoghurt
1 cup Parsley; chopped
⅓ cup Coriander; chopped
1 Eggplant
2 Cloves garlic; minced
½ cup Coriander seeds
1 300 gram thick yoghurt
1 Red chilli; minced
1 teaspoon Sugar
1 Green pepper; finely chopped
Salt and pepper to taste

Directions

EGGPLANT RAITA

Heat oil in a large saucepan and add the garlic and onion and saute until golden. Add the cumin, chillies, ginger, curry powder and turmeric and continue to saute until the fragrance from the spices become apparent. Add the sugar and continue to saute until the vegetables are soft.

Add the pumpkin (cut into large 4cm. cubes) and 2 cups of the cashews and stir to coat with the spices. Add the water almost to cover and bring to the boil. Cover and simmer for 30 minutes until the pumpkin is tender but not mushy. Add the coconut cream, yoghurt, coriander and parsley and stir well to dissolve the coconut. Season to taste with salt and pepper. Serve with extra roasted cashews and extra sprigs of coriander.

Eggplant Raita:

Slice the eggplant and brush with oil. Grill both sides until deep golden.

Cut into 1cm. cubes and mix with all remaining ingredients. Season to taste and chill before serving.

Converted by MC_Buster.

Per serving: 2400 Calories (kcal); 175g Total Fat; (59% calories from fat); 41g Protein; 226g Carbohydrate; 0mg Cholesterol; 153mg Sodium Food Exchanges: 7½ Grain(Starch); 0 Lean Meat; 12 Vegetable; 1 Fruit; 34 ½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

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