Pumpkin Curry
Ingredients
- 1 1/2 lbs pumpkin, cut into cubes ⓘ
- 1 large onion, sliced ⓘ
- 6 button mushrooms, sliced ⓘ
- 2 green chilies, finely sliced ⓘ
- 2 red chilies, finely sliced
- 5 cloves garlic, minced ⓘ
- 300 ml coconut milk ⓘ
- 1 cup water ⓘ
- 1 teaspoon turmeric ⓘ
- 1 teaspoon curry powder ⓘ
- 1 inch ginger, grated ⓘ
- butter (for frying) ⓘ
Instructions
- Mix the chillis, garlic, ginger, spices, water and coconut milk on a bowl.
- Get a large frying pan and heat a bit of butter in it.
- Put the pumpkin cubes, mushrooms and onions into the pan and saute for a few minutes until the onions start to soften.
- Then add the coconut mixture then bring the boil then reduce heat and simmer until the pumpkin is tender but not overcooked.
- Depending on how large your cubes of pumpkin are, you may need to add more water, 1/2 cup at a time, to keep the pan from getting too dry.
- When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes.
- Add a bit of salt, if desired.
- Serve over plain white rice accompanied with pappadums and lime pickle.
- You may also like a handful of raisins in the curry, or on the side to help counterbalance the heat!
Nutrition & Diet Analysis (per serving)
619
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).