Recipe CookBook

Pumpkin Curry

Cooking time: 25 Minutes

Ingredients :

1 kg pumpkin (or potato, or cauliflower, or any mix, or....)

1 onion chopped

2 green chilies sliced (not available here, so I use red pepper flakes)

3 bay leaves

1/2 tspn turmeric (or more!)

1/2 tspn salt

250 ml thin coconut milk (125 ml water + 125 ml coconut milk)

250 ml thick coconut milk

2 cloves garlic

1 slice ginger

1 tspn mustard seed

1 tbsp coconut

1/2 tspn black pepper

Method :

1-Wash and cut the pumpkin into bite-sized chunks, then peel or partially shave off the skin as appropriate (some pumpkins have hard skins, I gather, but the Japanese pumpkins that are called "American" look very attractive with about half of the green skin peeled off the orange flesh).

2-Put into a pan wide enough to hold the chunks in a single layer, skin side down together with the onion, chilies, bay leaves, turmeric, salt, and thin coconut milk; bring to the boil and simmer until the pumpkin is nearly done.

3-Grind together the other spices and mix with the thick milk.

4-Add to pumpkin and simmer for 5 mins. Gravy should be thick, but still copious enough to require lots of rice or bread to sop it up with.