Mangalore Pumpkin Curry
Vegan
Plant Based
Main courses
Ingredients
Mangalore Pumpkin Curry
−
+
£6.75
For the sauce:
Rapeseed oil
/ml
50.0 ml
0%
Mustard seeds
/g
3.0 g
0%
Curry leaves
/g
2.0 g
0%
Knorr Professional Patak's Madras Paste 1.1kg
/g
100.0 g
0%
Tomato puree
/g
50.0 g
0%
Pumpkin
/kg
1.0 kg
0%
Light coconut milk
/ml
400.0 ml
0%
Water
/ml
100.0 ml
0%
To serve:
Mint
/g
75.0 g
0%
Coriander
/g
75.0 g
0%
Tamarind
/g
40.0 g
0%
Onions
/g
200.0 g
0%
KNORR Professional Ginger Puree 750g
/g
50.0 g
0%
KNORR Professional Garlic Puree 750g
/g
50.0 g
0%
Green Chillies
/g
30.0 g
0%
/
For the sauce:
-
Rapeseed oil 50.0 ml
-
Mustard seeds 3.0 g
-
Curry leaves 2.0 g
-
Knorr Professional Patak's Madras Paste 1.1kg 100.0 g
-
Tomato puree 50.0 g
-
Pumpkin 1.0 kg
-
Light coconut milk 400.0 ml
-
Water 100.0 ml
To serve:
-
Mint 75.0 g
-
Coriander 75.0 g
-
Tamarind 40.0 g
-
Onions 200.0 g
-
Green Chillies 30.0 g
Preparation
-
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.
-
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..
