Marjoram Pumpkin Curry

 A very mild seasonal curry with the added citrus flavour of Marjoram. Great as a one pot vegetable dish, or can be served with meat or fish. 

Serves 3-4people

Prep time 10-15mins

Cooking time 45-50mins

Ingredients

2 tbsp Marjoram leaves

750g Pumpkin flesh (diced)

1 tsp cumin seeds

2 tsp fennel seeds

2 tsp garam masala

4 cloves garlic (chopped)

1 onion (chopped)

25g whole green beans

1pint vegetable stock

1 tbsp golden caster sugar

1 small red chilli (chopped)

2 large tomatoes

1 courgette

20g frozen peas

2 tbsp olive oil

1 tsp salt

1 tsp pepper

Method

  1. Heat the olive in in a large pan or casserole dish then add the chopped onion, chilli, courgette and garlic to the pan and gently fry for 2 minutes.
  2. Then add the fennel seeds, cumin seeds and garam masala, marjoram leaves, chopped tomato and sugar to the pan, then stir for 1 minute.
  3. Add the vegetable stock to the mixture then add the pumpkin flesh, peas and whole green beans.
  4. Add the salt and pepper to season, cover and simmer on a low heat, stirring occasionally for at least 40 minutes.
  5. After 40 minutes, take the lid off and cook for further 10 minutes making sure the pumpkin flesh is soft.
  6. Leave to rest for another 5 minutes and serve.

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