CookBook- Bonus Recipe! Indian Style Vegetables

I’ve decided to do a few extra updates this week, some bonus recipes just for you guys. Now I’ll admit that most of them are from my old blog, just updated to make a bit more sense and be a bit less ramble-y. I haven’t had time to do much inventive cooking recently as I’m gearing up to move in the next week or so.

Okay, so this recipe is for Indian Style Vegetables, and it was a big hit when I took it to a Mission Watoto Australia weekend conference at the end of November last year. It works well as a side dish, but also as a main when served with rice or chapatis.

Doesn't it look delicious?

1/2 a kent pumpkin, roughly chopped
1 large potato, cubed
1 large carrot, cubed
2 small sweet potato, cubed
1 onion
1 bunch of bok choy
Handful of green beans
1 small stalk of celery
2 tsp garlic-in-a-jar
1/3cup frozen peas

For the spice paste:
Splash of cooking oil
1 heaped tsp each of paprika, ground cumin and tumeric
1/4 tsp of cayene pepper (or to taste)

1. In a large pot boil the pumpkin until mashable. Drain and mash with a potato masher. Mix the spice paste ingredients together and add to the pumpkin. Taste and adjust spices if necessary.
2. In another (smaller) pot, boil the potato, sweet potato and carrot until tender but not cooked through. Drain and add to pumpkin.
3. Dice the beans, celery, onion and white part of the bok choy. Shred the bok choy leaves and set aside.
4. Add the vegetables (except the bok choy leaves) to the spiced pumpkin. Add 1 cup of water and simmer to reduce.
5. If the vegetables aren’t cooked to your liking by the time the water has reduced, add some more and reduce again. 2 minutes before finishing, place the bok choy leaves on top to steam. Stir though before serving.
6. Serve with rice, chapati, roti, naan, bread or as a side dish.

I haven’t tried freezing this yet, but somehow I don’t think it would be as nice. I’m not a fan of frozen and recooked potato. Leftovers are nicest when served warm. This would make enough for 4-6 main meals and it fed 15 as a side dish at the conference. Oh, and you really can use any vegetables you want with the pumpkin spice mix. These were just the vegetables I had on hand at the time.

Do you love pumpkin? Stay tuned for more pumpkin recipes. A pumpkin curry recipe tomorrow and a roast pumpkin soup recipe on Monday.

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