by Lisa Faulkner A Halloween favourite for all the family.
Serves 4
Preparation time : 20 minutes, Cooking time: 8-10 minutes
Ingredients:
2 tablespoons Olive oil
½ teaspoon coarse ground coriander seeds
½ teaspoon coarse ground fennel seeds
1 teaspoon turmeric
1 Large red onion, finely diced
2 cm piece of fresh ginger, peeled & finely diced
2 fresh red chilies, deseeded & finely diced
2 cloves of garlic, finely diced
2 lemon grass stalks with the ends crushed
2 tablespoons of freshly squeezed lime juice
1 kg fresh pumpkin, peeled and cut into approximately 2cm square pieces
600ml vegetable stock
400ml coconut milk
Salt – to season
Fresh coriander – chopped to garnish
Method:
1. Heat the olive oil in a large solid based pan.
2. Lightly fry the coriander and fennel seeds, and turmeric together for 2 minutes
3. Add the diced onion, ginger and garlic, and fry for a further 3-4 minutes
4. Add the stock, pumpkin, diced chilies and lemon grass, stir well, gentle bring to simmering point and cover.
5. When pumpkin is semi soft, add the coconut milk and simmer further until the pumpkin is totally soft.
6. Take out the lemongrass, add the lime juice, put in blender until smooth.
7. Serve with fresh coriander to garnish
Lisa Faulkner is leading Hotpoint’s Campaign for Cooking Confidence – encouraging us all to become more adventurous in the kitchen. Check out Lisa’s confident approach to cooking, plus a whole range of tips and advice at www.hotpoint.co.uk/vitalingredient
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by Lisa Faulkner
Win a limited edition bike worth £399.99!
Win tickets to see Jessie J at Sandown Park Racecourse!