- 5 cups cubed fresh pumpkin
- 2 cups water, or as needed
- 1 teaspoon ground turmeric
- salt to taste
- 1/2 cup grated coconut
- 3 dried red chile peppers
- 1 green chile pepper
- 2 tablespoons water, or as needed
- 1 teaspoon cumin seeds
- 1 tablespoon coconut oil, divided
- 2 dried red chile peppers
- 1 teaspoon mustard seeds
- 1 teaspoon skinned split black lentils (urad dal)
- 1 tablespoon grated coconut
- 6 fresh curry leaves, or more to taste
- Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
- Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
- Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
- Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.
05/05/2018
recipepes.com
Easy ndian-Style Pumpkin Curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
