Pumpkin with Coconut Curry
Author Steve Albert
Yield 4 servings
Ingredients
- 1 pumpkin or other orange-fleshed squash (about 3 pounds), peeled and cut into 1½ inch chunks
- 1 teaspoon kosher salt, divided, plus more to taste
- 3 tablespoons vegetable oil, divided
- 1 small onion chopped
- 1 or 2 red or green serrano chiles, minced
- 1 cinnamon stock (2½ inches long)
- 20 fresh curry leaves (or you can substitute 6 bay leaves)
- 1 teaspoon each cumin seeds and mustard seeds
- 1 can (14.5 ounces) coconut milk
- Optional: 1 cup salted roasted cashews
- 1 tablespoon fresh lemon juice
- Steamed basmati rice (this is the long-grained rice traditionally used in India and Pakistan; you can use texmati or kasmati rice)
- Half cup chopped coconut
Instructions
- Split the pumpkin in half with a large knife or cleaver and cut into wedges. Scoop out the seeds and strings and discard. Use a paring knife to peel the pumpkin; it’s ok to remove a fair amount of flesh with the skin. Cut the pumpkin into 1½ inch chunks and sprinkle with ½ teaspoon of salt.
- Heat 1 tablespoon oil in a large nonstick frying pan over medium-high heat. Divide the pumpkin chunks in half. Lightly brown (braising or sautéing) half the pumpkin in oil, turning, about 6 to 8 minutes; reduce heat if pumpkin flesh turns dark brown. Transfer to a bowl and repeat with another 1 tablespoon oil and remaining pumpkin.
- Meanwhile, in a second large frying pan over medium heat, heat remaining 1 tablespoon oil. Add onion and cook, stirring occasionally, until just golden, 12 to 15 minutes. Transfer to the nonstick frying pan.
- Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add cumin seeds, mustard seeds, and remaining ½ teaspoon salt and cook, stirring, until spices are fragrant about 1 minute.
- Return pumpkin to nonstick frying pan with onion and spices and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender. Stir in cashews if you like and lemon juice, and add salt to taste.
- Spoon or ladle pumpkin and curry over rice and sprinkle with chopped coconut.
Courses Side Dish
Recipe by Harvest to Table at https://harvesttotable.com/pumpkin-coconut-curry/