OK, so only 1.5 kg, and it is starting to go a bit soft (due to the wet and cold earth) but hey, I'll take it! To celebrate I made my variation on Ainsley Harriot's butternut squash (pumpkin) and sweet potato "curry" - with home grown sweet potato AND home grown pumpkin (queensland blue).
Pumpkin and sweet potato curry - north african style
- Pumpkin and sweet potato, peeled and cut into chunks - enough for the number of people you are feeding
- onion - chopped
- 3 cloves of garlic (or more if you fancy)
- handful of sultanas or raisins
- harissa (to taste)
- ras el hanout spice blend (or blend of your choice - I like screaming seeds)
- water or stock
There are, of course, endless variations on this recipe - change the spice blend and omit the sultanas to make it more Indian style, or add in some lentils or regular potatoes....whatever takes your fancy really! Leftovers don't freeze well, due to the sweet potato, but they do make an excellent lunch the next day
2 comments:
Sounds like a great recipe. And harvesting root vegies is always a joy, isn't it?
Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.
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