Pumpkin Curry

1 tab curry powder
1 sliced onion
Black peppercorns, cracked
1 teas ground coriander
1 teas ground cumin
¼ cup chutney (mango or other fruit)
250g raw cashews
1/8 cup tahini
1 diced organic tomato
4 diced organic courgettes
1 sliced organic green pepper or other seasonal veges to taste (eggplant, beans, fresh peas)
1 medium organic pumpkin, peeled

• Precook pumpkin and have ready cut into cubes
  
  
• Saute onion with coriander, cumin, curry powder and black pepper
  
  
• Add chutney, tahini, tomato, courgettes, pepper or other veges
  
  
• Saute in ghee or a good cold pressed olive or canola oil
  
  
• Mix all ingredients together and then add pumpkin and cook slowly for about 30 - 45 minutes
  
  
• Gently roast cashews in dry pan in oven until they are browned
  
  
• Add cashews just before serving and mix through
  
  
• Serve with brown rice, fresh banana slices, yoghurt, shredded coconut and chutney.

Recipe Index