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Number of serving: 4
Cooking time: 30 minutes
Preparation time: 25 minutes
Ingredient A:
250 g (8 oz) pumpkin, coarsely chopped
200 g (61/2 oz) potatoes, cut into thick slices
100 g (31/.3 oz) beans, cut both end, then cut into short equal
lenght
200 g (61/2oz) cabbage, shredded
100 g (3 1/3oz) English spinach leaves, shredded
Ingredient B:
2 cups (500 ml / 16 fl oz) vegetable stock
1/2 cup (125 m1/4 fl oz) tamarind concentrate
2 cinnamon sticks
2 bay leaves
4 cloves garlic, thinly chopped
10 red Asian shallots, very thinly sliced
5 cm (2 inch) piece very fresh ginger, grated 200 g (6 1/2 oz) baby
corn
Method:
Place the ingredient B in a pan, bring to the boil. Put in the
pumpkin and potato and simmer for 6 minutes. Put in the corn and
beans and cook for another 4 minutes.
Put in the cabbage and spinach and cook for 2 minutes or until just
tender.
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