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Pumpkin curry
Description
Tasty and delicious.
Ingredients
At a glance
Cuisine
Difficulty
Course/Dish
Main Course
Serves
4
- 1 ½ lbs pumpkin, cut into cubes
- 1 large onion, sliced
- 6 button mushrooms, sliced
- 2 green chilies, finely sliced
- 2 red chilies, finely sliced
- 5 cloves garlic, minced
- 300 ml coconut milk
- 1 cup water
- 1 tsp turmeric
- 1 tsp curry powder
- 1 inch ginger
- Grated butter (for frying)
Methods/steps
- Mix the chilies, garlic, ginger, spices, water and coconut milk on a bowl.
- Get a large frying pan and heat a bit of butter in it.
- Put the pumpkin cubes, mushrooms and onions into the pan and sauté for a few minutes until the onions start to soften.
- Then add the coconut mixture then bring the boil then reduce heat and simmer until the pumpkin is tender but not overcooked.
- Depending on how large your cubes of pumpkin are, you may need to add more water, ½ cup at a time, to keep the pan from getting too dry.
- When the pumpkin is cooked and the sauce is thick, take off the heat.
- Add a bit of salt, if desired.
- Serve over plain white rice.
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