Choko and onion curry with roasted pine nuts

This is a great vegetarian recipe. I love to cook this Choko curry and serve it on toast for a quick, easy and great tasting meal.

Peel the Choko and chop into small cubes. Dice the onion into small cubes and set aside. Finely chop the garlic. Heat a small cooking pot with the olive oil and add the chopped garlic and onion. Fry for 3 minutes until the onion and garlic start to brown then add the Choko and all the spices and fry for another 3 minutes. Chop the capsicum, chilli and tomatoes and add to the Choko. Add the thick cream and coconut cream and bring to a simmer. Simmer for 20 minutes until the sauce starts to thicken. Roast the pine nuts in the oven for 3 minutes on 350F and add to the Choko curry with the chopped coriander.

6 cups chopped Choko

2 cups chopped onions

2 small ripe tomatoes

1 clove garlic

1 teaspoon chopped coriander

2 red chilli

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground cardamom

½ red bell pepper

1 cup thick cream

1 cup coconut cream

2 tablespoons pine nuts

Time to make 45 minutes Serves 4