An easy side dish or main of vegetables cooked in coconut milk and the complex flavour
of Spice Fusion Hyderabad Curry, a blend of curry leaves and 11 spices.
1 tbsp vegetable oil
1 small onion, finely chopped
5cm ginger, peeled and finely shredded
1 tbsp Spice Fusion Hyderabad Curry blend
2 cups peeled and diced potato
2 cups peeled and diced pumpkin
1 green chilli, finely chopped
2 cups frozen peas
1 cup Ayam brand coconut milk
Salt & white pepper
Coriander leaves
Heat oil, sauté onion and ginger for about three minutes until onion is translucent.
Add Hyderabad Curry, cook for 30 seconds, stirring.
Add pumpkin, potato and chilli, if using; fry for a minute or two, stirring.
Add water to barely cover vegetables. Bring to a boil then simmer until vegetables
are cooked through.
Add peas and coconut milk and cook for 2-3 minutes longer.
Garnish with coriander.
