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Spicy pumpkin and gooseberry broth

By Maranda Engelbrecht
6
Easy
15 minutes
10 minutes

Ingredients

  • 1 T coriander, crushed
  • 1 T cumin seeds
  • Vegetable oil, to drizzle
  • 1 small onion, chopped
  • 1 T grated ginger
  • 2 cloves garlic, chopped
  • 1 red chilli, chopped
  • 600 g butternut, julienne
  • 2 T lime juice
  • 2 T soy sauce
  • 100 g sugar
  • 1 cup vegetable stock
  • 200 g fresh or frozen gooseberries
  • 400 ml coconut cream
  • Sea salt and freshly ground black pepper

Method

Dry roast the coriander and cumin in a wok. Add a drizzle of vegetable oil and stir-fry the onion, ginger, garlic, chilli and butternut for 5 minutes.
Add the lime juice, soy sauce, sugar, vegetable stock and gooseberries, and simmer for 5 minutes. Add the coconut cream and heat through.
Season to taste.

TASTE’s take:
A spicy stir-fry in shades of gooseberry, using soy sauce, served in porcelain.