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Heat until it boils and thickens. Reduce the heat and cook for 8-10 minutes. Add the reserved stock,
season and add the mustard. Mix in the vegetables.
Spoon the mixture into a greased ovenproof dish and cover with the topping. Dot with the remaining
margarine. Bake for 20-25 minutes at 200C/400f until piping hot and brown and crispy on top.
Pumpkin, Sweet Potato and Banana Curry
2 tbsp vegetable oil
1 onion finely chopped
1 garlic clove crushed
2.5cm (1-inch) piece fresh root ginger finely grated
½ tsp fenugreek seeds
1 stick lemongrass finely chopped
2 tbsp Thai red curry paste (watch out for ones with fishy bits!)
½ tsp turmeric
350g (12oz) pumpkin, peeled, deseeded and cut into large cubes
300g (10 ½ oz) sweet potato, peeled and cut in large cubes
300ml ( ½ pint) vegetable stock
300ml ( ½ pint) coconut milk
2 bananas peeled and diced
salt and freshly ground black pepper
Method
Heat the oil in a large pan and fry the onion, garlic, ginger and fenugreek over a low heat for about 5
minutes until the onion is softened. Stir in the lemongrass, curry paste and turmeric.
Add the pumpkin and sweet potato and stir to coat them in the spices. Leave to cook over a low heat
for 2-3 minutes to all the vegetables to absorb the flavours of the spices.
Pour in the vegetable stock and coconut milk. Bring to the boil, lower heat and simmer gently for 15-20
minutes until the vegetables are tender. Season, remove from the heat then add the diced bananas.
Serve with your favourite chutney on the side.
Hungarian Stew with Caraway Dumplings
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