From Vegetarian Stir-Fries, The Australian
Women’s Weekly, ACP Publishing, 2002.
Having a piece of pumpkin left from another recipe I decided
to use it up in this stir-fry.
The pumpkin had first to be cut into cubes and roasted in a
hot oven. Once browned and cooked it was removed and left to cool.
Into the wok went an onion cut into narrow wedges, a garlic
clove sliced, a little grated ginger and a small amount of caraway seeds. Once
the onion had softened asparagus was added with a tablespoon of korma curry
paste. The asparagus had first been cut into 3 cm long pieces. After a couple
of minutes in went the pumpkin pieces, coconut milk, half a can of cannellini
beans, some baby spinach leaves cut in half and a few leaves of basil thinly
sliced. Once this was all heated through the dish was ready. It was eaten with
rice.
Once the pumpkin is roasted this is a fast meal to prepare.
While no culinary masterpiece it is well flavoured and makes a satisfying
weeknight meal.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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