WARM, SPICY HUBBARD SQUASH
Dit is nie altyd nodig om pampoen te skil voor dit gekook word nie. Dié pampoenskil kook so sag en proe amper soos vleis saam die pampoen.
500 gram Hubbard Squash (washed, cut into chunks) Do not peel!!!
1 onion, peeled and cut into slices
½ red pepper, washed and cut into thin slices
4 mushrooms, cut into slices
1 cm fresh ginger, chopped finely
1 garlic clove, chopped finely
cinnamon stick
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp turmeric
1 tbs curry powder
1 red/green chili, deseeded and cut finely
Spray your wok/pan with olive oil.
Fry onion till soft, add garlic, ginger, cinnamon stick, chili and pepper and fry for another minute.
Add mushrooms and fry for 2 minutes.
Add mustard seeds, cumin and fry for 1 minute.
Add curry powder, turmeric and fry till fragrant. Add water to keep from burning.
Add pumpkin, season with salt and cook covered till pumpkin is soft and ready to eat, adding water if necessary.
Tip: You can sprinkle some sugar over pumpkin if you want the dish to have a little sweetness.
ENJOY!
Recipe posted by Amanda Conradie
Photo: Amanda Conradie
