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VEGETABLES
INDIAN STYLE PUMPKIN
WITH YOGURT
Serves 10 to 12
INGREDIENTS
2½ kg pumpkin
2 Tablespoons oil
1 large onion, chopped
4 cloves garlic, finely chopped
2 Tablespoons fresh chopped ginger
2 small red chillies, finely chopped
1 Tablespoon ground coriander
1
⁄3 cup brown sugar
1 teaspoon salt
700g bottle tomato passata
400g can diced tomatoes, pureed
500g green beans, trimmed
Yogurt Sauce:
1½ cups natural yogurt
¾ cup chopped fresh mint
½ teaspoon ground cumin
Salt and pepper
METHOD
Pumpkin Preparation
1. Wash and dry pumpkin and cut into
large wedges, leaving skin on. Remove
seeds and discard.
Searing on the stovetop with
EasySear™ pan
2. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add oil, heat a
further 1 minute.
3. Add onion, garlic, ginger, chillies
and coriander and sauté until light
golden brown, about 4 to 5 minutes,
stirring occasionally.
4. Add sugar, salt, tomato passata and
pureed tomatoes, mixing well.
Slow Cooking
5. Place EasySear™ pan into slow cooker
base. Place pumpkin pieces into
EasySear™ pan, turn to coat in the sauce.
6. Cover with lid, turn Temperature Control
Dial to ‘AUTO’ setting. Cook for 3 to 3½
hours or until pumpkin is almost cooked,
but still firm in centre.
7. Add beans to EasySear™ pan, cover with
lid, cook for a further 20 to 30 minutes
or until beans are just cooked and
pumpkin is tender.
8. Yogurt Sauce: Mix together yogurt, mint
and cumin. Season with salt and pepper.
9. Serve pumpkin and beans with a
spoonful of Yogurt sauce.
TIP
Any variety of pumpkin works well in
this recipe.
Setting Variation: Use the Low setting and
cook for approx 4 to 6 hours or High setting
for 2 to 2½ hours.