An easy peasy vegetarian dish of potato, pumpkin and peas with Hyderabad Curry and coconut
milk. Such a pretty curry. Such a yummy curry.
1 tbsp vegetable oil
1 small onion, finely chopped
5 cm ginger, peeled and shredded
1 tbsp Spice Fusion Hyderabad Curry blend
2 cups potato, peeled and diced
2 cups pumpkin, peeled and diced
1 green chilli, seeds removed, finely chopped
2 cups frozen peas
1 cup coconut milk
Salt & white pepper
Heat the oil and sauté onion and ginger for about 3 minutes until onion is translucent.
Add Hyderabad Curry blend, cook for 30 seconds, stirring.
Add the pumpkin, potato and chilli, if using; fry for a minute or two, then add water to barely cover
Bring to the boil then simmer, lid on, until vegetables are cooked through.
Stir in peas and coconut milk and heat for 2-3 minutes longer.
Garnish with coriander and fried shallots (available at Asian supermarkets).