Friday, August 31, 2007

Pumpkin curry

I could eat this all the time (if it wasn't for the stinky kitchen afterwards):

Roast some diced onions and garlic in olive oil + butter till they get some colour. Add diced butternut squash or other pumpkin, and some baby carrots (cut in halves). Roast until browned. Add a bit more oil, sprinkle with cumin, curry, kurkuma, coriander, stir fry for a couple minutes more. Then add about a cup of chicken broth and about 1/2 cup of cream and/or unsweetened coconut milk. Cook till everything is soft, maybe add some salt and pepper, serve with basmati rice. Air out the kitchen for the following two days *curry odour lingering everywhere*.

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