Ingredients
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1 1/2
-
1
-
6
-
2
-
2
-
5
-
300
-
1
-
1
-
1
-
-
-
-
-
Directions
Pumpkin Curry,I love this vegetarian curry. It’s colourful, cheap and filling.,We Love Curry, but we thought this one was okay. Sorry I can’t think of how to make it better, but maybe a little sweeter. Thanks for the dinner.,used Trader Joe’s 1/3 reduced coconut milk and the curry/tumeric flavor was too overwhelming. I added some sugar to make it edible. Definitely not like Osha’s Pumkin Curry, which I love!
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Steps
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1
Done
|
Mix the Chillis, Garlic, Ginger, Spices, Water and Coconut Milk on a Bowl. |
|
2
Done
|
Get a Large Frying Pan and Heat a Bit of Butter in It. |
|
3
Done
|
Put the Pumpkin Cubes, Mushrooms and Onions Into the Pan and Saut For a Few Minutes Until the Onions Start to Soften. |
|
4
Done
|
Then Add the Coconut Mixture Then Bring the Boil Then Reduce Heat and Simmer Until the Pumpkin Is Tender but not Overcooked. |
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5
Done
|
Depending on How Large Your Cubes of Pumpkin Are, You May Need to Add More Water, 1/2 Cup at a Time, to Keep the Pan from Getting Too Dry. |
|
6
Done
|
When the Pumpkin Is Cooked and the Sauce Is Thick, Take Off the Heat and Let Sit For Two Minutes. |
|
7
Done
|
Add a Bit of Salt, If Desired. |
|
8
Done
|
Serve Over Plain White Rice Accompanied With Pappadums and Lime Pickle. |
|
9
Done
|
You May Also Like a Handful of Raisins in the Curry, or on the Side to Help Counterbalance the Heat! |
