Kamo kamo or kumi kumi are a type of squash, kind of like a marrow with a touch of pumpkin. It has quite a mild taste so can be cooked in similar ways to courgettes/zucchinis or marrow. It can be eaten on its own (pan-fried, grilled, barbequed, baked, boiled, or mashed), added to stir fries, stuffed, or mashed with potato.
I have baked it with a stuffed filling and it was delicious…you could also use this filling of peppers or zucchini or simply by itself - very yummy! This one comes from my son’s garden – fresh and tasty!
Filling
· 2 tablespoons of Lite Olive Oil
· 1 white onion, finely chopped
· 2 cloves of garlic, minced
· 4 stalks celery, sliced
· 3 zucchinis, sliced
· 1 can of cooked lentils
· Large teaspoon vegetable powder stock
· 3 large teaspoons wet yellow curry
· Salt & pepper (optional)
· Grated cheese (optional)
Kumi Kumi
· Cut in half and scoop out the seeds etc leaving the vegetable
· Place on a cooking tray skin side down
Preparation
· Turn oven to 200c
· In a fry pan add the olive oil and sauté the onion
· Add garlic
· Add celery
· Add zucchinis
· Add drained lentils
· Add vegetable stock powder
· Add yellow curry
· Add slat and pepper to taste
· Cook until mixture is thickens
· Add half each to inside of the Kumi Kumi
· Cover with grated cheese if you are not a vegan
· Cook for half-an-hour then cover with tin foil and cook another half hour
· Ready to serve
· Bon Appetti!!
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Love & Light
Be the BEST YOU can BE!
BE Positively Fabulous!
Denyse
xoxoxoxo
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