Easy Indian-Style Pumpkin Curry recipe
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Ingredients
- 5 cups cubed fresh pumpkin 2 cups water, or as needed 1 teaspoon ground turmeric salt to taste ½ 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
Nutrition Info
- 175.5 caloriescarbohydrate: 16 gcholesterol: : -fat: 12.6 gfiber: 3.5 gprotein: 3.5 gsaturatedFat: 10.7 gservingSize: -sodium: 51.8 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Easy Indian-Style Pumpkin Curry
Directions
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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.