Name: Easy Indian-Style Pumpkin Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cubed fresh pumpkin - 5 cups; Water, or as needed - 2 cups; Ground turmeric - 1 teaspoon; Salt to taste - 1 teaspoon; Grated coconut - ½ cup; Dried red chile peppers - 3; Green chile pepper - 1; Water, or as needed - 2 tablespoons; Cumin seeds - 1 teaspoon; Coconut oil, divided - 1 tablespoon; Dried red chile peppers - 2; Mustard seeds - 1 teaspoon; Skinned split black lentils (urad dal) - 1 teaspoon; Grated coconut - 1 tablespoon; Fresh curry leaves, or more to taste - 6

Ingredients for - Easy Indian-Style Pumpkin Curry

1. Cubed fresh pumpkin 5 cups

2. Water, or as needed 2 cups

3. Ground turmeric 1 teaspoon

4. Salt to taste 1 teaspoon

5. Grated coconut ½ cup

6. Dried red chile peppers 3

7. Green chile pepper 1

8. Water, or as needed 2 tablespoons

9. Cumin seeds 1 teaspoon

10. Coconut oil, divided 1 tablespoon

11. Dried red chile peppers 2

12. Mustard seeds 1 teaspoon

13. Skinned split black lentils (urad dal) 1 teaspoon

14. Grated coconut 1 tablespoon

15. Fresh curry leaves, or more to taste 6

How to cook deliciously - Easy Indian-Style Pumpkin Curry

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.