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Vegetables
continued
INDIAN STYLE PUMPkIN wITH YOGURT
Serves 10 to 12
2 ½ kg pumpkin
2 tablespoons oil
1 large onion, chopped
4 cloves garlic, finely chopped
2 tablespoons fresh chopped ginger
2 small red chillies, finely chopped
1 tablespoon ground coriander
1/3 cup brown sugar
1 teaspoon salt
700g bottle tomato passata
400g can diced tomatoes, pureed
500g green beans, trimmed
Yogurt Sauce:
1 ½ cups natural yogurt
¾ cup chopped fresh mint
½ teaspoon ground cumin
Salt and pepper
Pumpkin Preparation
1.
Wash and dry pumpkin and cut into large wedges,
leaving skin on. Remove seeds and discard.
Searing on the Stovetop with EasySear™ Pan
2.
Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add oil, heat a further 1 minute.
3.
Add onion, garlic, ginger, chillies and coriander and
sauté until light golden brown, about 4 to 5 minutes,
stirring occasionally.
4.
Add sugar, salt, tomato passata and pureed
tomatoes, mixing well.
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BSC560_IB_FA_Issue5.indd 5
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
Slow Cooking
5.
Place EasySear™ Pan into Slow Cooker base. Place
pumpkin pieces into EasySear Pan, turn to coat in
the sauce.
6.
Cover with Lid, turn Temperature Control Dial to
'AUTO' setting. Cook for 3 to 3½ hours or until
pumpkin is almost cooked , but still firm in centre.
7.
Add beans to EasySear™ Pan, cover with Lid, cook
for a further 20 to 30 minutes or until beans are just
cooked and pumpkin is tender.
8.
Yogurt Sauce: Mix together yogurt, mint and cumin.
Season with salt and pepper.
9.
Serve pumpkin and beans with a spoonful of
Yogurt sauce.
Setting variation: use the Low setting and cook for
approx 4 to 6 hours or High setting for 2 to 2½ hours.
TIP
Any variety of pumpkin works well in this recipe.
11/11/09 9:10 AM
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