Coconut, Pumpkin and Ginger Pasta Sauce
I just bought a Kambrook food processor and this was in the instruction book. Can't wait to try it out! Cooking and prep times are estimates.
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1
- 1tablespoon fresh ginger
- 500
- 100ml chicken stock
- 1(410 ml) can coconut cream
- salt and pepper
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DIRECTIONS
- Chop the onion and finely mince the ginger.
- Heat the oil and saute the onion and ginger without browning them.
- Add the pumpkin and stir for 2 minutes.
- Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
- Add the coconut cream and stock and stir thoroughly.
- Using a blender or mouli, blend until smooth.
- Serve.
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