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Pumpkin, potato and cashew curry

preparation time

15 mins

Cooking time

20 mins

Serves

4

Pumpkin, potato and cashew curry

Ingredients

1 jar Beerenberg Southern Style Pulled Brisket Meal Base

1 jar water

1 tbsp grated ginger

1 kg peeled and chopped butternut pumpkin

1 kg potatoes, peeled and cut into large chunks

Salt and pepper to taste

To serve: roasted cashews, sliced spring onions, yoghurt and cooked green beans.


Directions

In a large saucepan or slow cooker, place Beerenberg Southern Style Pulled Brisket Meal Base, water, ginger, pumpkin and potatoes.

Cover and allow to cook gently for 15 - 20 minutes, pumpkin and potatoes should be tender but still holding their shape.

Serve in a bowl scattered with roasted cashews and extra ingredients in small bowls as a diner’s option.

This vegetable curry is also delicious served beside steamed brown rice.