This tangy Indonesian dish is great as a side dish or a main served with rice.
250g pumpkin, skinned and cut into chunks
200g potatoes, skinned and cut into chunks
100g string beans, topped and tailed
200g cabbage, sliced
100g English spinach
2 cups vegetable stock
1/4 cup tamarind concentrate
2 bay leaves
2 cinnamon sticks
4 cloves garlic, finely chopped
10 Asian shallots, chopped finely
2 inch piece of ginger, finely grated
200g baby corn
In a large pot heat stock tamarind, cinnamon, bay leaves, garlic, shallots and ginger on a high heat until boiled.
Add pumpkin and potato and allow to simmer on a medium heat for 5 minutes.
Add the corn and beans and cook for a further 5 mins.
Add cabbage and spinach and turn heat down to a low-medium and cover for 15mins or until pumpkin and potato are tender.