Pumpkin – Zucchini – Vegetable Indian Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg pumpkin meat, large cubes
- 2 onion (s), small cubes
- 600 g zucchini, small cubes
- 2 chilli pepper (s), green, fine stripes
- 3 tablespoon clarified butter or ghee
- 500 ml vegetable stock
- 4 tablespoon coconut cream
- 3 teaspoons vinegar
- 2 teaspoons coriander, ground
- 200 ml cream
- 1 bunch coriander greens, roughly chopped
- salt
- pepper
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon cumin
Print Recipe
Pin Recipe Instructions
- Heat the fat in a large saucepan and sauté the onions until translucent. Add chilli strips, ground coriander, cinnamon, turmeric and cumin and roast a little. Add zucchini cubes and fry for 2 minutes, then add pumpkin cubes and fry for another 3 minutes. Deglaze with the vegetable stock and add vinegar, salt and pepper. Bring to the boil and simmer gently for about 15 minutes.
- Then add the cream, stir in the coconut cream and let it boil down a little with the pot open until it has a slightly creamy consistency. Arrange on a platter with fresh coriander and serve with basmati.
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