Pakistani pumpkin & beet bhuna with banana & lime raita from Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Love & Travel (page 201) by Lee Watson

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Notes about this recipe

  • Eat Your Books

    Can substitute ruby chard or spinach for beet greens, and onions for banana shallots.

  • SugarFree_Vegan on October 25, 2016

    This was a bit of a punt as I wasn't sure that I'd like banana in a raita along with a beetroot based curry but I'm so glad I made this dish. It totally works, just make sure your banana is on the green side so it's not like dessert! By roasting the beetroot and squash it makes sure that there is some texture left at the end and the sauce is deliciously rich and spiced beautifully. If you don't have the beetroot greens (which I didn't) you could either leave them out of add in a bit of spinach instead.

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