Marjoram pumpkin curry

PUBLISHED: 10:02 24 October 2015

Marjoran pumpkin curry

Archant

Ingredients

(for four, prep

10-15 mins)

2 tbsp marjoram leaves

750g pumpkin flesh

1 tsp cumin seeds

2 tsp fennel seeds

2 tsp garam masala

4 cloves garlic

1 onion

25g whole green beans

1 pint veg stock

1 tbsp golden caster sugar

1 small red chilli

2 large tomatoes

1 courgette

20g frozen peas

2 tbsp olive oil

1 tsp salt

1 tsp pepper

Method

1 Heat the olive oil in a large pan or casserole dish then add the chopped onion, chilli, courgette and garlic and fry gently for two minutes.

2 Add the fennel, cumin, garam masala, marjoram, chopped tomato and sugar to the pan, stir for a minute.

3 Add the vegetable stock then the diced pumpkin, peas and green beans.

4 Season with salt and pepper, cover and simmer on a low heat for at least 40 minutes, stirring occasionally.

5 Take the lid off and cook for a further 10 minutes, making sure the pumpkin is soft.

6 Leave to rest for five minutes then serve.

Recipe by Tina Richardson, Stanstead Abbotts-based author of A Cook’s Guide to Herbs