Stove Top

Pumpkin Curry with Coconut

Pumpkin Curry - Domestic CEOIngredients

500g pumpkin
1 sliced onion
2 sliced green chillies
1” cinnamon stick
1/2 tsp fenugreek seeds
1/2 tsp black pepper
1/2 tsp turmeric powder
3/4 tsp red chille powder
3 cloves of garlic
1 tsp mustard seeds
3 dessert spoons of freshly grated coconut
1.5 cups of thin coconut milk
1/2 cup of thick coconut milk
Salt to taste
1/2 tsp sugar

Method

Make a thickening mixture by grinding the cloves of garlic, mustard and grated coconut along with little water until it forms a smooth paste. Keep this mixture aside.

Dice the pumpkin in 1.5 inch cubes with the skin on and place them in a pan. Add the onions, green chillies, cinnamon stick, fenugreek seeds, turmeric powder, red chillie powder, black pepper powder, thin coconut milk, and salt to taste. Cook until the pumpkin is almost done.

Add the thickening mixture along with the thick coconut milk and cook on low heat for few minutes.

Stir in the sugar (this can be done while cooking the pumpkin rather than at the end too).

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s