Sweet Potato, Pumpkin and Pea Korma
Sweet Potato, Pumpkin and Pea Korma

Ingredients

400 grams McCain Pumpkin Chunks

400 grams McCain Sweet Potato

1 cup McCain Garden Peas

Oil

Cinnamon stick

1 Onion diced

3 teaspoon garlic and ginger

1 can crushed tomatoes

1 can Coconut cream

1 teaspoon Garam masala

1 teaspoon lemon juice

Chopped dhania

 

Korma Spice

1 teaspoon cumin seeds

2 teaspoons coriander seeds

2 teaspoons masala

1 teaspoon chilli powder

4 cardamom pods

½ teaspoon black peppercorns

5 cloves

Directions

Serves: 4

Prep Time: 5 minutes 

Total Time: 45  minutes

 

  1. Roast the spices in a small pan on medium heat for 4 minutes, tossing constantly
  2. Allow the spices to cool and grind into a powder
  3. Preheat oven to 180 Degrees Celsius
  4. Lay the pumpkin on a baking tray and drizzle with olive, salt and pepper
  5. Roast for 20 minutes and remove from the oven
  6. In a pot on medium heat, add the onions and cinnamon stick
  7. Braise the onions for 5 minutes, then add the garlic and ginger
  8. Add the spices and cook for a minutes before adding the tomatoes
  9. Allow the tomatoes to reduce, you may add a little water
  10. After 10-12 minutes, add the coconut cream, mix well
  11. Add the pumpkin and peas and allow to cook for a further 5-7 minutes
  12. Sprinkle the garam masala, add the lemon juice and chopped dhania
  13. Remove from heat and serve with sambals and rice or naan
  14. Enjoy with friends and family :)

 

Recipe and Photo: @Apriena (on Instagram)

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