Easy Indian-Style Pumpkin Curry
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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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.