serves
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Quick Comfort Foods
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 500 g Kent pumpkin
- Sunflower oil or canola oil, to shallow fry
- 1 large brown onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- 2 tsp turmeric
- 2 tsp dried mint
- 2 tsp sweet paprika
- 3 large tomatoes, sliced
- Lebanese flatbread or naan bread, torn to serve
- Yoghurt or coconut yoghurt, to serve
Instructions
- Slice the pumpkin into ½ cm thick slices. Heat enough oil to shallow fry in a large frying pan.
- Shallow fry the pumpkin slices, then transfer to a plate. Gently fry the onion, garlic and chilli for 2-3 minutes, or until fragrant. Stir through the turmeric, mint and paprika.
- Layer the tomato and pumpkin slices in the frying pan, then cover and braise on medium-low heat for 10 minutes, or until tender.
- Serve the kadoo with torn flatbreads and yoghurt.
Note
500 g Kent pumpkin is approximately 1 large wedge.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Quick Comfort Foods
