Pumpkin Quince Curry

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

This creamy and delicious vegetarian curry with an abundance of fragrant spices, that's balanced by sweet pumpkin and quince, is a great way to feed your family. It's easy to make and ready in 30 minutes. Serve it with fresh coriander, coconut flakes and flat bread or steamed rice.

 

750 g Butternut squash, peeled and cut into bite-sized chunks 350 g Quince, peeled and cut into bite-sized chunks 3 tbsp Coconut oil 2 tsp Mustard seeds 1/2 tsp Cumin seeds 1 Small onion, peeled and finely chopped 2 tbsp Tomato paste 2 Garlic cloves, chopped 1 Small chilli pepper, diced 1 tsp Turmeric powder 1 tsp Garam masala 1/2 tsp Salt 100 ml Vegetable broth or water 200 ml Coconut milk Fresh cilantro, chopped Coconut flakes, optional

1. Peel the butternut squash and quince, cut each into small bite-sized pieces.
2. Heat the coconut oil in a large saucepan over mediumlow heat. Add in mustard seeds and cumin seeds, Cook, stirring, for 1 minute or until fragrant.
3. Add chopped onion and cook, stirring, for 5 minutes or until softened. Add tomato paste, garlic, chilli pepper, turmeric powder and garam masala. Cook, stirring, for 1-2 minutes or until fragrant. Add butternut squash and quince. Season with salt.
4. Add in broth, coconut milk and stir to combine. Reduce heat to low. Cook, covered, stirring occasionally for 20 to 25 minutes or until pumpkin and quince are tender.
5. Transfer to the serving plates or bowls. Top with chopped cilantro and coconut flakes if using. Serve immediately.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com