Ingredients
For the sauce:
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Rapeseed oil 50 ml
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Mustard seeds 3 g
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Curry leaves 2 g
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Tomato puree 50 g
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Pumpkin 1 kg
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Light coconut milk 400 ml
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Water 100 ml
To serve:
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Mint 75 g
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Coriander 75 g
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Tamarind 40 g
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Water 100 ml
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Onions 200 g
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Green Chillies 30 g
Preparation
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For the sauce:
- Peel and dice the onion then place in to a blender and blitz until smooth.
- Heat the oil the add the mustard seeds and curry leavesthen allow to crackle.
- Pour inthe onion puree and cook for 10 minutes or until the oil starts to separate.
- Add the KNORR Pataks Madras paste, tomato puree and water then cook until the water evaporates.
- Add the pumpkin and “seal” in the spices for 5 minutes then pour in the coconut milk.
- Bring to the boil then reduce the heat and simmer for 20 minutes.
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To serve:
- Pick the mint andplace into a blender along with the coriander, tamarind, KNORR Garlic puree, KNORR Ginger puree, green chillies. and water.
- Blend until smooth.
- Pour the coconut cream and mint puree in to the saucethen simmer for 2 minutes..
- Remove from the heat and adjust the seasoning thenserve..
