Post by Vagabond on Jan 14, 2005 22:55:50 GMT -5
This is a recipe that a gal I used to work with down in New Orleans gave me before she headed back to Melbourne. This is a great addition to holiday fare.
1 large pumpkin, seeded, skinned, and cubed
(or two large cans prepared pumpkin)
3 large white potatoes, skinned and cubed
2 large sweet potatoes, skinned and cubed
1 large sweet yellow onion, diced
3 cloves garlic, minced
1 can coconut milk
1/2 cup chopped fresh cilantro
1 Tsp. vegetable boullion
1/2 Tsp. yellow curry powder OR:
for those with a more adventurous palate 1/4 tsp green curry paste. This stuff will burn your nose when you open the jar so make sure to rinse your hands with lemon juice solution or milk before touching your eyes.
Salt and pepper to personal preferance
1/2 tsp. olive oil
Sweat onions and garlic in olive oil for 2 minutes. Add pumpkin, potatoes, boullion and enough water to just cover. Bring to a rolling boil, then reduce heat and cook until all vegetables are tender. Add cilantro, coconut milk, curry, salt and pepper and cook for 10 additional minutes. Using a hand mixer blend until smooth. Add additional liquid if needed. Serve warm with pita bread and hummus.
1 large pumpkin, seeded, skinned, and cubed
(or two large cans prepared pumpkin)
3 large white potatoes, skinned and cubed
2 large sweet potatoes, skinned and cubed
1 large sweet yellow onion, diced
3 cloves garlic, minced
1 can coconut milk
1/2 cup chopped fresh cilantro
1 Tsp. vegetable boullion
1/2 Tsp. yellow curry powder OR:
for those with a more adventurous palate 1/4 tsp green curry paste. This stuff will burn your nose when you open the jar so make sure to rinse your hands with lemon juice solution or milk before touching your eyes.
Salt and pepper to personal preferance
1/2 tsp. olive oil
Sweat onions and garlic in olive oil for 2 minutes. Add pumpkin, potatoes, boullion and enough water to just cover. Bring to a rolling boil, then reduce heat and cook until all vegetables are tender. Add cilantro, coconut milk, curry, salt and pepper and cook for 10 additional minutes. Using a hand mixer blend until smooth. Add additional liquid if needed. Serve warm with pita bread and hummus.
