Recipe - Pumpkin And Cashew Curry

1 One half kg Pumpkin; (2 varieties)
2 Onions; chopped
5 tablespoon Oil
4 Cloves garlic; minced
4 Fresh red chillies; finely
minced
3 tablespoon Grated fresh ginger
3 tablespoon Cumin seeds
1 tablespoon Sugar
1 Heaped teaspoon turmeric
1 tablespoon Curry powder; (1 to 2)
3 cup Roasted cashew nuts
1 400 gram can coconut milk
1 300 milliliter thick yoghurt
1 cup Parsley; chopped
1/3 cup Coriander; chopped

EGGPLANT RAITA
1 Eggplant
2 Cloves garlic; minced
One half cup Coriander seeds
1 300 gram thick yoghurt
1 Red chilli; minced
1 teaspoon Sugar
1 Green pepper; finely chopped
Salt and pepper to taste

Heat oil in a large saucepan and add the garlic and onion and saute until
golden. Add the cumin, chillies, ginger, curry powder and turmeric and
continue to saute until the fragrance from the spices become apparent. Add
the sugar and continue to saute until the vegetables are soft.

Add the pumpkin (cut into large 4cm. cubes) and 2 cups of the cashews and
stir to coat with the spices. Add the water almost to cover and bring to
the boil. Cover and simmer for 30 minutes until the pumpkin is tender but
not mushy. Add the coconut cream, yoghurt, coriander and parsley and stir
well to dissolve the coconut. Season to taste with salt and pepper. Serve
with extra roasted cashews and extra sprigs of coriander.

Eggplant Raita:

Slice the eggplant and brush with oil. Grill both sides until deep golden.
Cut into 1cm. cubes and mix with all remaining ingredients. Season to taste
and chill before serving.

Converted by MC_Buster.

Per serving: 2400 Calories (kcal); 175g Total Fat; (59% calories from fat);
41g Protein; 226g Carbohydrate; 0mg Cholesterol; 153mg Sodium Food
Exchanges: 7 One half Grain(Starch); 0 Lean Meat; 12 Vegetable; 1 Fruit;
34 One half Fat; 1 Other Carbohydrates

Converted by MM_Buster v2.0n.