Pumpkin Curry (version 2) Recipe - Serves 3-4

Pumpkin Curry (version 2) Recipe

From 375 to 500 calories each serving (573 to 698 calories if eating with rice)

Taste Rating = 9     Heat Rating = Hot



Ingredients

680g (1 lb 8 oz) pumpkin
2 tablespoons vegetable oil
2 tablespoons (30ml) black mustard seeds
10 curry leaves
1/2 teaspoon (2.5ml) fenugreek seeds
3 cloves of garlic, peeled and crushed
1 fresh green chilli, finely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) ground turmeric
1 tin/can (400ml or 14 fl oz) coconut milk
35g (1 oz) grated coconut
1 teaspoon (5ml) salt
1/4 teaspoon (1ml) chilli powder
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground coriander
1 tablespoon (15ml) fresh lemon juice
3 tablespoons (45ml) fresh coriander (cilantro) leaves, finely chopped


Method

Remove (and discard) the skin and seeds from the pumpkin, cut the pumpkin into 2.5cm (1 inch) cubes and set aside
Heat the vegetable oil in a large heavy-bottomed saucepan over a high heat
Add the mustard seeds and fry until they start to pop (1-3 minutes), stirring a couple of times
Add the curry leaves, fenugreek seeds, garlic, fresh chilli, fresh ginger and turmeric, mix well and stir-fry for 2 minutes
Add the pumpkin, coconut milk, grated coconut, salt, chilli powder, ground cumin and ground coriander, mix well, bring to the boil, adjust the heat to maintain a good simmer and simmer for 15 minutes, stirring every few minutes
Make sure that the pumpkin is cooked (soft) and cook for longer if needed
Add the lemon juice and fresh coriander (cilantro) and mix well
Serve hot

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Recipe submitted by A Nambeesan on 22 April 2018

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