Average Rating  ? No. of Servings   10 Approximate Cost   $2.14 Comments: Srves 10 for school lunch wraps. Actually Makes 6 x 1/2 cup portions   Ingredients: 150.00 g   potato (kg)   150.00 g   pumpkin   125.00 ml   vegetable oil   70.00 g finely chopped   brown onion (kg)   3.00 g   garlic (crushed)   4.00 g   ginger crushed   150.00 g diced   carrot (kg)   2.00 g   cumin   2.00 g   Coriander -ground   7.00 g   salt   0.50 g   sugar   30.00 ml   water   130.00 g   frozen peas   0.50 g   garam masala   Optional Ingredients: 0.00 g   chilli powder Add to shopping list

Directions: Precook potatoes (unpeeled)in pot. Cool and dice 1 cm. Can do this the day before. Precook Pumpkin by boiling, or by baking whole pumpkin in 180 degree oven for about 1 hour. Let cool then dice 1 cm. Heat oil, and saute onion, ginger and garlic until soft. Add carrot and cook until it begins to soften. Add cumin, coriander and cook until spices are fragrant. Add water, garam masala, salt and sugar and cook until carrots are just tender, about 15 minutes (depending on volume in pot). Add cooked diced potato and pumpkin and mix well(add a little extra water if needed), and bring back up to heat- cook together 5 minutes or so. Add peas and heat whole mixture through until soft and melded together. Test for seasoning.