🎃 Look what came through our doors last week! 🍆
Pumpkins galore, plus plenty of aubergines, alongside fresh, chilled and store cupboard foods, all rescued from going to waste.
Serves 4. Uses: pumpkin, aubergine, onion, garlic, tin of coconut milk, curry paste or powder, tin of chopped tomatoes, oil, salt.
- Chop about 500g pumpkin and 1 large aubergine into chunky cubes. Toss in oil and salt and roast at 200°C for 25-30 minutes until golden.
- Meanwhile, fry a chopped onion and a couple of garlic cloves in a little oil until soft. Stir in 2 tbsp curry paste (or 1 tbsp curry powder) for a minute.
- Add a tin of chopped tomatoes and a tin of coconut milk. Simmer for 10 minutes.
- Stir in the roasted veg and simmer for 5 more minutes. Serve with rice, noodles or bread.
Made with ingredients from this week’s Pantry at West Somerset Food Cupboard. Follow us on Facebook for more Cupboard to Kitchen recipes.
