Spicy pumpkin and gooseberry broth
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- Maranda Engelbrecht
- 6
- Easy
- Dairy free Health conscious Vegan recipe collection
- 15 minutes
- 10 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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