Ingredients
- 1 lb pumpkin or butternut squash, cut into 1 inch cubes
- 1 tsp turmeric
- 1 tsp smoked paprika
- 2 1/2 cups water
- 7 oz freshly grated coconut or dried, grated unsweetened cocnut
- 1 tsp cumin seeds
- 1 tbsp sunflower oil
- 1 tsp black mustard seeds
- 8 - 10 curry leaves
- 2 small red Thai chilies split in half
Servings:
Instructions
- Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
- Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
- In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.
Recipe Notes
Note: Substitue fresh coconut with dried, grated, unsweetened coconut. Do not use sweetened shredded or flaked coconut.
Featured Spices:
recipe source: Chowhound - Pumpkin Curry
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