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Curry Pumpkin and Potato

Vegetables, also Vegetarian Foods

Curry Pumpkin and Potato
1 pound Chinese pumpkin, peeled and cut into two-inch squares
1 large potato, peeled and cut into two-inch squares
1/8 head cabbage, cut into two-inch squares
1/4 onion, shredded
1 Tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minces shallot
1 Tablespoon curry powder
1/4 teaspoon chili powder
1 teaspoon fish sauce
2 Tablespoons coconut milk
5 dried prunes
1. Put pumpkin, potato, cabbage and onion into a large bowl, and set aside.
2. Heat wok or fry pan, add oil, and stir-fry minced garlic and shallot for one minute. Then add pumpkin mixture, and continue to stir-fry for three or four minutes.
3. Add curry and chili powders and continuing to stir-fry for another minute; then add half cup of water, and simmer for twenty minutes.
4. Add fish sauce, coconut milk, and the prunes, and boil for two minutes, then serve.

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