Pumpkin-Potato Curry

1 servings

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Pumpkin-Potato Curry Ingredients

3 Garlic cloves; minced	3 c Fresh pumpkin or squash
1/4 c Onion; minced	2 c Vegetable broth
3 tb Soy sauce for saute	2 md White potatoes; chopped in
1 ts Curry powder	3 c Fresh pumpkin chunks
1/2 ts Fenugreek	2 lb Fresh or frozen peas
1/2 ts Garam masala	Salt & pepper

Instructions for Pumpkin-Potato Curry

Saute garlic & onions in soy sauce til they release their aromas, about three to five minutes. Add spices, cook until their aroma is released, two to three minutes. Add the puree and broth, chunks of one potato and all pumpkin chunks. Cook til potato chunks are tender, about 15 minutes, then puree the whole pan. Put back in pan. Add more broth if needed. Add the chunks from the second potato, cook til tender. Add the peas right before serving, just to warm them. Posted to fatfree digest by susan.j.mcgee@us.arthurandersen.com on Mar 25, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized