Bombay Potatoes and Pumpkin
- 500g Potato, peeled and cut into bite sized pieces
- 500g Pumpkin, cut into bite sized pieces
- 2 tbsp Cobram Estate Light Extra Virgin Olive Oil
- 1 Brown Onion, rough dice
- 1 Garlic Clove, diced
- 1 thumb sized piece of ginger, diced
- 1 tsp chilli flakes
- 1tbs Mustard Seeds
- 1 Pack of Ainsley Harriott Southern Indian Dahl Recipe Mix
- 500mls water
- Coriander to garnish
- Yoghurt to garnish
- Heat water in a pot and add potatoes and cook for 8 minutes before adding pumpkin and cook for another 2 minutes. Drain from water.
- Heat olive oil in a pan and add onion and a pinch of salt and cook for 1-2 minutes until onion has softened slightly. Add garlic, ginger, mustard seeds, chilli flakes and Dahl recipe mix, add more olive oil if pan seems dry. Stir through and cook until mixture starts to become fragrant (1-2 minutes). Add pumpkin & Potatoes and toss through to coat everything evenly. Add water and cook down until sauce has thickened.
- Just prior to serving, mix through half of the yoghurt and half the coriander. Garnish with yogurt and coriander when serving.
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