Pumpkin Coconut Curry
Let me start by saying how easy it is to make this curry. I never ate pumpkin as a kid, I kind of despised the fact that a sweet vegetable was made into something savoury and found the vegetable to be super weird. But as I became older and opened myself up for newer foods, I was intrigued by this humble veggie.
When cooked pumpkin goes really soft and mushy, and now it resonates with comfort in my head.
Here's what you'll need to make this simple curry
Ingredients: (Serves 2 )
250g Pumpkin cut into small cubes
1 finely chopped Onion
1/2 a Tomato
1/4th tsp Ginger garlic and chilly paste
3/4th cup coconut milk
Water as required
Salt to taste
1/2 tsp sugar
3-4 drops of lemon juice
Start by adding about 2 tbsp oil coconut milk to a hot pan. We are essentially trying to extract oil from the milk. Coconut milk has a lot of fat content, so when you heat it up, it leaves out coconut oil. This intensifies the coconut aroma and flavour. So definitely try this method out.
Once the oil is visible in your pan, cook your onions, tomatoes and ginger-garlic paste in it till the oil separates again.
Add the pumpkin and saute it for about a minute. Let the flavours mix and mingle. Then add the rest of the coconut milk and bring it to a boil. The milk will get really really thick. Once you achieve that, add your halidi, laal mirch, dhaniya powder and namak.
You can either stop here or add water to make it more like a curry.
Taste the seasoning and lastly add sugar and lemon juice to balance the flavours.