This curry uses vegetables that are presently available in the Whangarei Growers Market and supermarkets.

1 1/4 tsp salt
2 tsp ground cumin
1 tsp ground ginger
1 1/2 tsp ground turmeric
1/4 tsp ground allspice
1/4 tsp crushed red pepper or 1/8 tsp cayenne pepper
1 tbsp canola oil
1 1/2 cups water
1 1/2  cups chopped onions
4 garlic cloves, minced
4 cups cubed potato (peeling optional) 
3 cups peeled, chopped pumpkin
1 cup chopped red bell pepper
1 1/2 cups water
1/2 cup coconut milk
1/2 cup chopped fresh coriander

Combine first six ingredients, set aside.

Heat oil in a large saucepan (cast iron works well) over medium heat.

Add onion and garlic and cook for three minutes or until tender, stirring frequently.

Add spice mixture and cook for 30 seconds, stirring constantly.

Add potato, pumpkin, and bell pepper, stirring to coat with spice mixture and cook for one minute.

Stir in water and coconut milk and bring to the boil.

Reduce heat and simmer for 25 minutes or until potato is tender.

Sprinkle with coriander and serve.

- © Fairfax NZ News

Comments