Pumpkin & Curried Peas

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Ingredients

  • 2 tbsp. unsalted butter
  • 1 medium onion
  • 1 garlic clove
  • 2½ tsp. curry powder
  • ½ tsp. salt
  • ½ tsp. Freshly ground pepper
  • 2 lb. pumpkin
  • 2 medium red potatoes
  • 1½ c. low-sodium chicken broth
  • ¾ c. golden raisins
  • ¾ c. frozen baby peas
  • fresh cilantro

Directions

  1. Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro.

 

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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