Pumpkin Curry Recipe

By suzygav

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

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.
Grind 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.
In 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.