Tuesday, August 5, 2008

Curried Pumpkin

Great for vegetarians, this easy and tasty Indian-style vegetable curry is delicious served with rice. Adjust the amount of chili to suit your palate. Recipe serves 4-6.


1 pound (500 g) pumpkin
1 onion, finely chopped
2 teaspoons (prepared) freshly crushed garlic
2-3 teaspoons freshly chopped chili
6 curry leaves
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon dry mustard
2 cups coconut milk


1. Peel and seed pumpkin. Cut into large pieces.
2. Place all the ingredients in a saucepan or deep fryer. Cook uncovered over low heat until pumpkin is tender.
3. Serve hot with rice.

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