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About the Recipe
Ingredients
Allergens: wheat and dairy free
2 tbsp butter
1 onion
1 garlic clove
2 ½ tsp curry powder
½ tsp salt
Cracked pepper
1 pumpkin, chopped
2 red potatoes, chopped
1 ½ cup vegetable stock
¾ cup frozen peas
Fresh coriander
Equipment needed:
knife
chopping board
measuring tools
large pan
Preparation
Heat butter in a large pan over medium heat. Add onion and cook until golden-brown, about 5 minutes
Add garlic and cook for 1 minute more
Stir in curry powder, salt and pepper
Add pumpkin and potatoes and cook for 5 minutes, stirring frequently
Pour in stock, 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 coriander
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