Roasted Pumpkin Curry – Bart Ingredients
Method - Preheat the oven to 200C/425F/Gas Mark 7 and place a large roasting tin with a generous glug of oil in the oven to heat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bart.co.uk.
Cooking tools:
- Roasting pan
- Blender
- Food processor
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Saucepan
- Oven
- Stove
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
- Serving platter
- Serving bowl
- Spoon
Ingredients
- Vegetable oil
- 800g of pumpkin
- 1 large onion
- 500g of potatoes
- 1/2 tsp Medium Curry Powder
- Salt
- Pepper
- 2 tbsp vegetable oil
- 4 tsp Bart Garlic Paste or cloves
- 3 tsp Bart Ginger Paste or whole ginger
- 1 tsp Bart Medium Curry Powder
- 1 tbsp tomato paste
- 400ml full fat coconut milk
- or 400g Greek yoghurt
- 150ml vegetable stock
- 1/2 tsp Salt
- Pepper, to season
- 1 tsp Bart Coriander Leaf
- A few handfuls of spinach or peas, or both
- Rice
- Naan
- Mango chutney
- Full fat yoghurt
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