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Pumpkin Curry

What you need: 

1 onion, chopped
5 cloves garlic, chopped or crushed
1/2 teaspoon cumin
1/2 teaspoon ground coriander
garam masala, to taste
chilli powder, to taste
1/2 small pumpkin, peeled and chopped (or sweet potato)
1 (15 ounce) can coconut milk
salt and pepper, to taste
cooked rice, to serve (I cook it with a pinch turmeric)

What you do: 

1. Saute garlic and onion in cumin, coriander, garam masala, and chilli.
2. Add coconut milk and chopped pumpkin.
3. Bring coconut milk/pumpkin mixture to a boil and let simmer until pumkin is soft and cooked.
4. Season to taste. Serve with rice and salad.

Preparation Time: 
45 mins
Cooking Time: 
Servings: 

SO HOW'D IT GO?

This was really good ;)b, a friend and I ate this tonight.
I found that if I added an extra can of coconut milk the sauce was a lot creamier and went further.
I also added broccoli and beans.. t'was good.
I would definitely make this again.

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This was delicious!  I added a bit of tomato paste, red curry paste, mushrooms, carrots, broccoli, and leek.  It was very hearty, and the pumpkin added a lovely color to the coconut milk.

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This is good as-is, but I felt it was missing something so I added about 1/3 c of spaghetti sauce and 2-3 tablespoons of tomato paste and was VERY happy with the result! I'll definitely be making this again in the future!

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great recipe. this was my first time cooking with pumkin and it has such a great texture. i added a couple tablespoons of tomato paste and lot's of curry.

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I added chard and tofu, and without it I think this might be a tad boring. I used squash also because I couldn't find any pumpkin and it came out tasty. Why isn't there any curry powder in the recipe? I added a dash and was happy with the results.

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