Sweet Potato, Pumpkin And Pea Korma
Ingredients
400 grams McCain Pumpkin Chunks
400 grams McCain Sweet Potato
1 cup McCain Garden Peas
Oil
Cinnamon stick
1 Onion diced
3 teaspoon garlic and ginger
1 can crushed tomatoes
1 can Coconut cream
1 teaspoon Garam masala
1 teaspoon lemon juice
Chopped dhania
Korma Spice
1 teaspoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons masala
1 teaspoon chilli powder
4 cardamom pods
½ teaspoon black peppercorns
5 cloves
Servings
4
Directions
Prep Time: 5 minutes
Total Time: 45 minutes
- Roast the spices in a small pan on medium heat for 4 minutes, tossing constantly
- Allow the spices to cool and grind into a powder
- Preheat oven to 180 Degrees Celsius
- Lay the pumpkin on a baking tray and drizzle with olive, salt and pepper
- Roast for 20 minutes and remove from the oven
- In a pot on medium heat, add the onions and cinnamon stick
- Braise the onions for 5 minutes, then add the garlic and ginger
- Add the spices and cook for a minutes before adding the tomatoes
- Allow the tomatoes to reduce, you may add a little water
- After 10 - 12 minutes, add the coconut cream, mix well
- Add the pumpkin and peas and allow to cook for a further 5 - 7 minutes
- Sprinkle the garam masala, add the lemon juice and chopped dhania
- Remove from heat and serve with sambals and rice or naan
- Enjoy with friends and family :)
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Garden Peas #Sweet Potato #Pumpkin Chunks #korma #curry