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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I got this recipe from a cookbook “Wonderful Ways to Cook Curries” I paid 50c for the book in a thrift shop and don’t plan to keep the poor old thing. I haven’t made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons. Ingredients:
500 g pumpkin, peeled and cut into chunks |
2 cups beef stock |
1 teaspoon salt |
2 teaspoons butter |
3 teaspoons butter |
1/2 cup desiccated coconut |
3 teaspoons vinegar |
1 onion, minced |
1 green chili pepper, sliced |
1/2 green capsicum, thinly sliced |
Directions:
1. Cook the pumpkin until tender in the beef stock with salt added.
2. Drain and mash, and mix with the remaining ingredients. Chill to serve.
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