Pumpkin in Coconut Curry Recipe

Pumpkin in Coconut Curry


Step 1

  • oil - to sautee
  • onion
  • garlic-minced
  • ginger-minced
  • dry red chilis-2 whole
  • nigella-a pinch
  • coriander seeds-a pinch
  • cinnamon-1 inch
  • bay leaf-1 large leaf
  • cardamom-3-4 crushed pods
  • mustard seeds-1 tsp.

Step 2

  • coconut milk-1/2 a can (depends on how much pimpkin and how much curry u want)
  • cumin powder-1/2 tsp
  • coriander powder-1/2 tsp
  • chili powder-depends on how hot u like it
  • turmeric powder-1/2 tsp.
  • pumpkin-2 cups peeled & diced bite size
  • salt-to taste

Step 3

  • short grain rice-1 tbsp.
  • fresh grated coconut-2 tbsp.
  • whole cumin-1 tsp.

How to make Pumpkin in Coconut Curry

1. Heat oil in a wok or pot and start with red chili, bay leaf, cinnamon and slowly add the onions and the rest from Step 1. Sautee till onions a transparent. The mustard seeds will splutter so be careful and also careful not to burn them, add as one of the last ingredients.

2. Mix all from Step 2 together in a bowl and add into the pan with the onions-with the pumpkin. Add water to boil the pumpkin. I added about 1 can full but depends how much curry you want. Add salt to taste.

3. While pumpkin is boiling, in a dry pan roast the rice & coconut till a nutty brown color, add in cumin seeds and roast for 1 min till fragrant. Grind to a powder, its a delicious nutty fragrance!

4. Add the rice powder mix to the curry to thicken it up. Check the salt and you could add sprinkle of sugar to sweeten a little bit. It really brightens the flavor. Taste test. You can squeeze a little bit of lime when serving for an extra bit of tang.

I served it up with a side of friend mashed prawns and fluffy coconut rice with some green chili for extra spice. The left overs were great the next day for breakfast with some fresh rotis!
Question from the Chef

“What's your favorite way to eat pumpkin?”

  • antonyj
    antonyj says

    wow the recipe sounds great when i read it must give a try

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