This is a great recipe that is easy to cook but gives a nice colourful and subtly flavoured dish.
- 25 Jun 2010 (Review from Allrecipes UK | Ireland)
Used different ingredients. Because I didn't have all the recipe ingredients I made some changes: - I used sweet potato instead of pumpkin. - I added freshly chopped ginger (2 tspns) - I added ground cumin (1 tspn) - As I didn't have vegetable stock, I used salt and more wine. - I added 2 tspns cornflour at the end to thicken the sauce. - 03 Nov 2009 (Review from Allrecipes AU | NZ)
Flavour was subtle all round, was a bit worried about the pumpkin but by the time the stock had reduced the pieces were nice and tender and had added to the sauce making it thicker and tastier. - 09 May 2011 (Review from Allrecipes AU | NZ)