Ingredients
- olive oil for cooking
- 1 onion (chopped)
- 3 cloves garlic (crushed)
- 1 teaspoon whole mustard seeds
- 1 tablespoon of sesame seeds
- 1/8 teaspoon chilli powder
- ¼ teaspoons ginger powder
- ½ butternut pumpkin or equivalent amount of any type of pumpkin (cut into chunks)
- 2 medium sweet potatoes (cut into chunks)
- water
- 1 cups of chopped leafy greens (eg. spinach, dandelion, kale)
- A few sprigs of fresh parsley (chopped)
- Olive oil for serving
Directions
- Place enough olive oil to cover the bottom of a large pot and place on a medium heat
- Add chopped onions and crushed garlic and fry until the onion becomes a little translucent
- Add mustard seeds and sesame seeds and fry until mustard seeds begin to pop
- Add chilli power and garlic powder and fry briefly (30 seconds or so)
- Add the chopped pumpkin and sweet potato and enough water to just cover them
- Bring it to the boil and then turn the heat down to low to simmer for around 1 hour (until the vegetables are tender)
- Once vegetables are tender, remove from heat and add the chopped leafy greens
- Allow to cool a little before carefully ladelling the mix into the blender (you may need to do more than one batch, depending on the size of the blender)
- Once blended, place in serving bowl and sprinkle with parsley and a dash of olive oil