Butter Pumpkin & Vegetable Stew (Serves 4)

Butter Pumpkin & Vegetable Stew (Serves 4) Ingredients:
 
  • 1 packet Asian Home Gourmet Indian Butter Chicken SpicePaste©
  • 250g (½ lb) pumpkin, cut into bite-sized pieces
  • 100g (3½ oz) mixed vegetables of your choice (eggplant, cauliflower or peas)
  • 100g (3½ oz) button mushroom, cut into quarters
  • 110ml (½ cup) milk or double cream (thicken cream)
  • 2 tbsp butter
  • Baked/toasted almond flakes as garnish (optional)
Method:

  1. Melt butter in non-stick saucepan on medium heat.
  2. Add SpicePaste©; stir fry until fragrant.
  3. Stir in pumpkin, vegetables, mushrooms and milk or cream; simmer covered for 15 minutes or until cooked. Garnish and serve hot with Naan bread or rice.

Variations: You may wish to replace: 1) pumpkin with potatoes or tofu. 2) mixed vegetables with canned lentils, red kidney beans or chick peas. Adjust cooking time accordingly.

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