Paleo Pumpkin Curry

By ROBandSEAN

When cooked, pumpkin becomes sweet and makes the perfect partner for fiery chilli and warm spices such as cumin and turmeric. Despite its quick cooking time, this dish has a rounded flavor. Serve as a vegetable aside to meat and fish dishes or by itself with steamed basmati rice or flatbreads and maybe an accompanying salad.

Ingredients

• 1 pound pumpkin or butternut squash, cut into 1-inch cubes
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 2 1/2 cups water
• 7 ounces freshly grated coconut
• 1 teaspoon cumin seeds
• 1 tablespoon sunflower oil
• 1 teaspoon black mustard seeds
• 8-10 curry leaves
• 2 small red chiles, split in half lengthwise
• Salt

Details

Servings 4
Adapted from chow.com

Preparation

Step 1

Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
2Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
3In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.
CHOW note: We tried this recipe with dried, grated, unsweetened coconut (available in health food stores), and it was delicious. Do not use sweetened shredded or flaked coconut