Description
A vibrant, warming curry featuring pumpkin and coconut milk. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 1 fl oz (30 ml) Coconut Oil
- 1 tsp Mustard Seeds
- 10-15 Curry Leaves
- 0.5 tsp Turmeric Powder
- 0.5 lbs (200 gr) Onion
- Green Chili
- 1 lbs (600 gr) Red Pumpkin
- 0.25 cups (59 ml) Fresh Coconut
- 0.25 cups (59 ml) Coconut Milk
- Salt
- 1 tsp Coconut Sugar
- 0.5 cups (118 ml) Water
Instructions
- Heat the oil in a thick-bottomed pan over medium heat. Add the mustard seeds and, once they begin to splatter, add the curry leaves, onion, turmeric, and chili. Sauté for 2 minutes.
- Add the diced pumpkin and sauté for 2 more minutes.
- Stir in the grated coconut, coconut milk, salt, sugar, and water.
- Cover and cook until the pumpkin is tender.
- Serve hot.
Notes
- For a richer flavor, roast the pumpkin cubes before adding them to the curry.
- If you don’t have fresh coconut, you can substitute with 1/4 cup of desiccated coconut.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 5