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Indian Style Pumpkin Curry from the Chef at Park Hyatt Goa (GF, DF, Paleo, AIP*)


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  • Author: Ambra Torelli
  • Yield: 2 /3 1x

Ingredients

Scale
  • 30 ml Coconut Oil
  • 1 tsp Mustard Seeds (avoid if on the AIP)
  • 1015 Curry Leaves
  • ½ tsp Turmeric Powder
  • 200 gr Onion (sliced)
  • * Green Chili (to taste (optional) (*avoid if on the AIP))
  • 600 gr Red Pumpkin (diced)
  • ¼ cup Fresh Coconut (grated)
  • ¼ cup Coconut Milk
  • Salt (to taste)
  • 1 tsp Coconut Sugar (optional)
  • ½ cup Water

Instructions

  1. Heat up the oil in a thick bottom pan, add the mustard seeds and, once they start to splatter, add the curry leaves, onion, turmeric, chilly and sauté for two minutes.
  2. Toss in the diced pumpkin and sauté for two more minutes.
  3. Add in the grated coconut, coconut milk, salt, sugar and water.
  4. Cover and let cook until the pumpkin is tender.
  5. Serve hot.
  • Category: Starter
  • Cuisine: Indian
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