Ingredients
- 700g grey pumpkin
- 2T oil
- 4 cloves garlic
- 1t cumin seeds
- 1t mild curry powder
- 20ml fish sauce
- 150ml coconut cream
- 20ml balsamic vinegar
- 30g butter
- ½ - 1 t salt
Pumpkin Dip
Method
- Peel the pumpkin then bake at 180C for about 45 minutes
- (I do the whole thing at once then store the other ¾ in the freezer)
- Peel and slice the pumpkin
- Heat the oil over medium heat, then add garlic and fry about 90 seconds
- Add the cumin seeds and let fry another 30 seconds
- Add the curry powder and fry for 10 seconds
- Remove from pan, into the food processor is best
- Place everything in your food processor and blend
- Taste and see if you need to add more salt or vinegar
Comments
This is a great accompaniment to a bowl of steamed vegetables - helps to 'zjush' them up!
Thank you Te Mahanga Orchard for the pumpkin used in the demonstration.
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