Wonderbag Pumpkin Curry

GUYS! Have any of you heard about the Wonderbag? If you haven't you totally should have. It's bloody brilliant. It's essentially a slow cooker that uses the heat from food that has been brought to the boil, but without using any extra fuel. Amazing or what?!

It's a great little creation in many ways, it's economical, eco friendly, creating local jobs and for every bag bought, another one gets donated to a family in need, so obviously I had to buy one.

For my first outing with the Wonderbag, in honour of it's origin of creation, I decided that I wanted to do something with a nod to African flavours, whilst also using what I had to hand, so I knocked together a pumpkin & sweet potato curry.

It was a bloody tasty curry and went down well with the family, but it's worth noting that the way the Wonderbag works, means sauces tend to be thinner, as there's no boiling off. I did add a tsp of corn flour mixed with water in an attempt to thicken it, but to be honest, despite being runnier than what we're used it didn't take anything away from it and the flavour was spot on.

What I really loved about the Wonderbag was that I made dinner in the afternoon, stuck the pot in the bag, popped it out of the way in my bedroom(!) to cook, tidied my kitchen and then four hours later I took the lid off to a hot, cooked dinner ready to eat and my kitchen is still tidy. I love it. I may have to try a risotto next.

If you fancy investing in something to save on energy bills, that can cook literally anywhere without ever burning your dinner and whilst also getting to feel like a smug do-gooder, get one- get one now.

Obviously you can make this in a traditional slow cooker or any other traditional way, but I'm willing to bet it won't taste as good, but you'll have to get a Wonderbag to compare and find out.


Wonderbag Pumpkin Curry
serves 8

1 pumpkin, peeled, deseeded & chopped
3 small sweet potatoes, peeled & chopped
1 onion, diced
1 red chilli, finely chopped
1 green chilli
1 inch of ginger, peeled & diced
1 tsp garlic powder
1 tsp cumin
1 tsp coriander
1 tsp brown mustard seeds
1 tsp fenugreek seeds
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp corn flour
1 veg stock cube
water
salt & pepper
coconut oil


  1. Heat a large, short-handle pot with a little coconut oil over a low-medium heat.
  2. soften your onion, ginger & chillies.
  3. Add your spices and a splash of water to stop it from burning and stir to coat.
  4. Throw in your sweet potato and the expertly hacked to bits pumpkin (I like to use at least 3 different sized knives and a rolling pin just to increase my chances of confused cackhanded catastrophy).
  5. Add the veg stock and enough water to just cover the veg. Stir, season, add corn flour slurry and bring to the boil.
  6. Once boiling, pop the whole pot, with lid onto a heatproof mat in your Wonderbag. Add the bag lid, pull the cord to tighten and then pop it out of the way for at least an hour.
  7. Do not open the bag, remove the pot lid or put the Wonderbag in the freezer. Have faith, it is cooking.
  8. When you're ready to eat, throw together a side of rice and serve your perfectly cooked, beautiful tasting, boil-in-a-bag curry of wonder!
  9. Be convinced & totally converted.
  10. Tell everyone to buy a Wonderbag.
  11. BUY A WONDERBAG.























Comments

Popular posts