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Pumpkin with Coconut Curry

Yield 4 servings

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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/