Marjoram pumpkin curry
PUBLISHED: 10:02 24 October 2015
A delicious one pot veg dish - serve with chicken or fish or simply on its own
(for four, prep
2 tbsp marjoram leaves
750g pumpkin flesh
1 tsp cumin seeds
2 tsp fennel seeds
2 tsp garam masala
4 cloves garlic
25g whole green beans
1 pint veg stock
1 tbsp golden caster sugar
1 small red chilli
2 large tomatoes
20g frozen peas
2 tbsp olive oil
1 tsp salt
1 tsp pepper
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