Pumkin/Squash curry

Method:

  1. In a large saucepan, fry the onion in the sunflower oil until softened.
  2. Add the pumpkin, ginger and garlic and fry until fragrant.
  3. Then add the turmeric, cayenne, cinnamon, allspice and a pinch of salt. Follow with the coconut cream, water, lime and orange juice. Simmer for 10 minutes.
  4. Then add the cabbage and the tomatoes and simmer for another 10 minutes. Season to taste and add the coriander.
  5. Serve the curry with rice.
  6. (All Spice/ Pimento is the dried green unripe berry of the pimento tree which grows in the Caribbean. It has a flavour similar to nutmeg, cinnamon and cloves combined so use these if you haven’t got any allspice)



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