Ingredients
4
4 servings
- •5 cups cubed fresh pumpkin
- •2 cups water, or as needed
- •1 teaspoon ground turmeric
- •salt to taste
- •0.5 cup grated coconut
- •3 dried red chile peppers
- •1 green chile pepper
- •2 tablespoons water, or as needed
- •1 teaspoon cumin seeds
- •1 tablespoon coconut oil, divided
- •2 dried red chile peppers
- •1 teaspoon mustard seeds
- •1 teaspoon skinned split black lentils (urad dal)
- •1 tablespoon grated coconut
- •6 fresh curry leaves, or more to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 176
- Carbohydrate: 16g
- Fat: 13g
- Fiber: 4g
- Protein: 4g
- Sugar: 4g
Related Recipes
Roasted Vegetable Curry with Pumpkin
Pumpkin Curry with Lentils and Apples
Sweet Curry Pumpkin Seeds
Pumpkin Curry Soup
Vegetable Curry
Pumpkin Curry with Tofu
Coconut Curry Pumpkin Soup
Curry Pumpkin Soup
Potato Curry
Green Bean Curry
Easy Curry Sauce
