How to prepare pumpkin curry

how to prepare pumpkin curry

Sri Lankan Pumpkin Curry (Authentic Recipe)

Nov 05, When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes. Add a bit of salt, if desired. Serve over plain white rice accompanied with pappadums and lime pickle. You may also like a handful of raisins in the curry. Oct 26, Add the pumpkin and coconut milk (and some salt and a little sugar), and stir to combine. Let it simmer in the curry sauce over medium or medium high heat (with the lid off). Top off with water only if too much of the coconut milk evaporates. The curry is done when the pumpkin is .

This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry. Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes how to check your dog for worms floating.

Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl. Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.

Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves. All Rights Reserved. Easy Indian-Style Pumpkin Curry. Rating: 3 stars 1 Couldn't eat it 2 Didn't like it 3 It ptepare OK 4 Liked it 5 crry Loved it 3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1.

Read Reviews Add Reviews. Save Pin Print ellipsis Share. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Cook's Note: Traditionally, coconut oil is used, but you can use any vegetable oil instead. Per Serving:. Full Nutrition. Most helpful positive review Elisa Gale. Rating: 5 stars. The toasted coconut flavor was so delicious - this dish was prepwre a party!

I'll be making this again. Read More. Thumb Up Helpful. Most helpful critical review Ricardo W. Rating: 1 stars. I followed the recipe almost exactly. There was too much water and I used a bit less than the recipe 5 chilies in certainly makes the dish hot unless using really mild ones What is chinese martial arts my opinion it was very bland and a waste preepare a really nice pumpkin Read More.

Reviews: Most Helpful. Elisa Gale. Ricardo W. Tobreth Hansen. Rating: 3 stars. It was ok. Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. There was too much water and I used a bit less than the recipe 5 chilies in certainly makes the dish hot unless using really mild ones In my opinion it was very bland and a waste of a really nice pumpkin.

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How to cook

Mar 31, Easy Pumpkin Curry Fiji Style/Indian Pumpkin Curry RecipeIngredients: 1 pumpkin, peeled, washed and chopped Oil for cooking 1 medium onion chopped 2 spri.

This Sri Lankan Pumpkin Curry is going to be the best pumpkin curry you ever make! Packed with so much flavor, this gluten free and vegan curry is a super comforting dish for any time of the year! Looking for vegan curry recipes that are super satisfying, cozy, and delicious? A curry that even picky meat eaters will love? Then look no further, this Sri Lankan pumpkin curry has got you covered.

With robust curry flavor, and garlic, and the delicious creaminess of coconut milk, and the nuttiness of toasted coconut this pumpkin curry is packed with comforting flavor! Traditionally, we use a pumpkin that is a little bit starchy.

In Canada, I use a pumpkin variety known as Jamaican pumpkin Calabaza which is very similar to the kent pumpkin. So I used butternut squash instead. So you can use any of these varieties.

Just know that the cook time will vary according to which pumpkin you use, and how large the pieces are cut into. Yes, you can use sweet potatoes instead of pumpkin. The cooking time will be much shorter because sweet potatoes cook faster. I use my Sri Lankan curry powder here. Madras curry powder is a close substitute.

A curry powder is essentially a mix of spices that is used for making curries. Other spices can also be added in addition to the curry powder to make each curry unique, for instance, this black pork curry. This curry is heavy on coconut milk, since it adds creaminess to the curry. For best results, use regular full fat coconut milk. But if you must, you can use lite coconut milk too. This is an optional step, but a very popular technique for some Sri Lankan curries.

It adds a lovely toasty, smoky flavor. The unsweetened desiccated coconut is toasted in a non-stick pan until it starts to turn golden brown in color and is toasted. This is then ground into a powder and added to the curry. Whichever pumpkin you use, you need to scoop out the seeds in the center. Then you can cut the pumpkin into pieces. With large pumpkins, cut them into wedges that are about 2 inches in width on the skin side.

Then cut each wedge into pieces that are about 1 inch thick. You can cut each piece in half for 1 x 1 inch pieces, or keep them at 2 x 1 inch as well.

Butternut squash can be prepped by first halving them and then removing the seeds. Then lay them cut side down, and cut pieces that are about 1 x 2 inches. I like to keep the garlic cloves whole. This is because they soften in the curry, and my husband loves eating softened whole garlic cloves. Win win. This curry works best with a generous amount of garlic. You can find my Sri Lankan curry powder recipe here. Toast the unsweetened desiccated coconut before you start cooking OR while the pumpkin curry is cooking.

You will be adding this only at the end. In a large pot, heat some oil you can use any kind of cooking oil over medium heat. Add the onions and start to soften them in the pot. Add the garlic and curry leaves at the same time. This allows the base of the curry to develop. When the onions are translucent, add the spices including the Sri Lankan curry powder , and stir until they toast ever so slightly, so you can smell all the flavors of the spices.

Add the pumpkin and coconut milk and some salt and a little sugar , and stir to combine. Let it simmer in the curry sauce over medium or medium high heat with the lid off. Top off with water only if too much of the coconut milk evaporates.

The curry is done when the pumpkin is tender. When the pumpkin curry is almost done, sprinkle in the ground toasted coconut, and very gently fold it in. You can also gently shake the pot to distribute the ground coconut in the sauce.

Pumpkin curry is always delicious with freshly cooked rice or this Sri Lankan coconut roti. To keep your meal plant based, you can pair your pumpkin curry with the following vegan Sri Lankan curries,.

My personal favorite combination is chicken curry, apple curry, and pumpkin curry! The combination of spicy, fruity, and creamy hits the spot perfectly! In fact, I often eat leftovers for breakfast with just a runny yolk fried egg. Tastes like a delicious coconut curried pumpkin soup! Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

This site uses Akismet to reduce spam. Learn how your comment data is processed. I loved this recipe soooo much! I love that you can substitute the pumpkin for sweet potatoes! I love sweet potatoes and not the biggest fan of pumpkin flavor so I will absolutely try this recipe! Sounds amazing! Author: Dini K. Yield: Serves 6 as a side dish with rice and other side dishes or 4 generous portions. Cuisine: South Asian, Sri Lankan. Easy to make and freezes well. Prep: 30 minutes.

Cook: 45 minutes. Total Time: 1 hour 15 minutes. Difficulty: Easy. Servings: 6 servings. Instructions: Preparation Place the mustard seeds in a mortar and pestle and crush until the seeds are coarsely ground. You can also do this in a spice grinder. Set the mustards seeds aside until needed. Wash the pumpkin, and then cut it into similar-sized cubes. Make sure the skin is in tact on all the pumpkin pieces. For larger pumpkins, cut into 2 inch thick wedges, and then cut 1 inch slices from the wedges.

You can either keep them as 2 x 1 inch pieces, or cut them in half again for 1 x 1 inch pieces. The size doesn't have to be precise, but make sure they are all even, so that they cook evenly. Heat 2 tbsp oil over medium heat. When the oil is hot, add the onion, garlic, curry leaves, and green chili, and saute until the onions have softened and are translucent.

Next, add the curry powder, cayenne pepper, cinnamon, turmeric, and crushed mustard seeds. Saute for about 30 seconds to 1 minute until fragrant. Add the pumpkin pieces, coconut milk, salt, and sugar. Mix to combine. Allow the curry to come to a simmer with the lid off.

Continue to simmer the curry until the pumpkin is tender. This can take between 20 40 minutes depending on how large the pumpkin pieces are. Check on the curry regularly, and add water if the liquid level is low. Add more salt to taste if needed. Add the ground and toasted coconut just before the curry is done. Gently fold it into the curry so that you don't crush the tender pumpkin pieces. Simmer for a further 2 5 minutes to allow the sauce to thicken. Serve with a garnish of cilantro optional , along with rice, and any other side dishes.

Toasted coconut to finish Make this at the beginning, or while the pumpkin is cooking. Place the desiccated coconut in a dry non-stick pan.

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