When I first read the original recipe in a newsletter from our largest drugstore chain DM I thought, nice try to boost the sale of their organic food products. But I came back to it, because on my last shopping there I bought some of the needed ingredients there.
Since we have pumpkin season and all other needed stuff are basic larder components, I gave it a try today. Not expecting too much if it. I added some and increased the amount of seasoning.
Recipe for 2:
1/2 butternut squash
1/3 Hokkaido pumpkin
3 tsp Grilled Masala or mild Curry
2 potatoes, 3 cloves of garlic, 1 knob ginger
2 tbsp coconut oil
500 ml organic veg stock
60 g dried Mango
60 g raisins
60 g freshly roasted pumpkin seeds
Salt and pepper, squeeze of lemon
Peel and cube the pumpkins, potatoes, onion, garlic and ginger.
Cut the dried mangoes in strips.
Melt coconut oil in a wide pan and start with onion, garlic and ginger. After 4 min, add the Masala and let it get some heat.
Stock in and all the veggies, mango strips and raisins. Season with salt and pepper.
Cook for 20 min on medium heat covered with a lid.
Check the sesaoning and finish with the roasted pumpkin seeds.
No comments:
Post a Comment