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|
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.