Mar 8, 2012

Thai Pumpkin Curry

I have never eaten a pumpkin before this day. The day when I actually though it was a smart idea to buy a one pound chunk of pumpkin. If you are wondering what happened to all that pumpkin, it was consumed 20 mts after it was made. This recipe is that heavenly.

Fresh pumpkin or canned pumpkin puree - 1 pound
Onion - 1
Tomatoes - 2
Ginger garlic paste - 1 tablespoon
Curry powder - 2 teaspoon (For all Indians out there - its sambar powder not garam-masala)
Coconut milk - 1/2 can
Salt- To taste

If using fresh pumpkin, boil them in water with a little bit of salt and drain them and mash them up with a fork. Now heat oil in a pan and add sliced onion to it. Fry till onion is soft and add diced tomatoes. Add the ginger garlic paste. Fry well. Now add the pumpkin and add the curry powder and mix well. I let this mixture simmer for a few minutes. Before removing from heat, add coconut milk and mix well and wait for a couple of minutes. Now remove it from the stove. To serve, ladle over warm rice along with a wedge of lemon and some fresh cilantro on the top.

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