Pumpkin Coconut Curry

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Kitchen TreasuresPosted by Kitchen Treasures

Cooked 100

Saved 100

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Ingredients

  • 600 g – pumpkin
  • 2 tbsp – Canola oil
  • 1 tsp – Kitchen Treasures Mustard Seeds
  • 1 – Onion (chopped)
  • 4 cloves – Garlic (chopped)
  • 4 tsp – Ginger
  • 1 tsp – Kitchen Treasures Cumin Seeds
  • ½ tsp – Kitchen Treasures Red Chilli Flakes
  • ¼ tsp – Kitchen Treasures Red Chilli powder
  • 1½ tsp – Kitchen Treasures Garam Masala Powder
  • 1½ tsp – Kitchen Treasures Coriander Powder
  • 1 tsp – Kitchen Treasures Turmeric Powder
  • 1 tsp – Cinnamon Powder
  • 1-2 tsp – Maple Syrup
  • a handful of Coriander Leaves
  • 2 cups – Coconut Milk
  • 1 – large tomato (chopped)
  • 1¼ tsp – Salt

Preparation

Step1 

Heat up oil on a pan, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait till they start popping.

 

Step2

Add onion, garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.

 

Step3

Now add all the spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes.

 

 

Step4

Add tomatoes and 60 ml of water. Cook for 2 minutes until tomatoes become mushy.

 

Step5

Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender.

 

Step6

Taste and adjust spicing if needed add a bit more salt and a 2 teaspoons of maple syrup.

 

Step7

Serve with coriander leaves and with rice or a roti.

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