Sunday, February 21, 2010

Curried Pumpkin and Peas

This recipe is from Country Living Magazine (I don't remember the issue date). I used butternut squash instead of pumpkin and added carrots instead of raisin. I served with basmati rice but I think any type of rice will be a good match.


2 tablespoon(s) unsalted butter
1 medium onion, sliced
1 garlic clove, chopped
2½ teaspoon(s) curry powder
½ teaspoon(s) salt
½ teaspoon(s) freshly ground pepper
2 pound(s) pumpkin, peeled, seeded, and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch pieces
1½ cup(s) low-sodium chicken broth (or vegetable stock)
¾ cup(s) golden raisins
¾ cup(s) frozen baby peas
Fresh cilantro or parsley, for garnish

Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro or parsley.

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