• Alana Steicke

Mild pumpkin & broccoli curry


INGREDIENTS

  • 1 onion sliced

  • 700ml passata sauce (100% pure tomato)

  • 2 tsp cumin powder

  • 2 tsp coriander powder

  • 2 tsp turmeric powder

  • 1 tsp curry powder

  • 1/2 tsp ginger powder

  • 1/2 tsp mustard powder

  • 1/2 tsp cardamom powder

  • 1/2 tsp cinnamon powder

  • 1/2 tsp fenugreek powder

  • 1/2 tsp garlic powder

  • 1/2 pumpkin roughly chopped

  • 2 broccoli’s roughly chopped

  • 700ml mylk


METHOD

In a large saucepan, add the onion, passata sauce and spices. Allow this to cook on medium to high heat for 20 minutes. Next, add the mylk and pumpkin and cook for a further 20 minutes on medium heat. Finally, add the broccoli and cook for 20 minutes on medium to medium-low heat.


To serve, serve on freshly cooked buckwheat or quinoa.


Optional: Top with coriander, lemon juice, coconut cream or seeds

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