Pumpkin Curry

Pumpkin Curry
Nutrition Information
  • Serves: 4
  • Calories: 99
  • Fat: 7g
  • Sodium: 6g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 17g
  • 250 g Pumpkin, Butternut, Diced
  • 2 Tbs Ghee
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 pinch Tumeric
  • 1 whole chili peppers
  • 1 small Onion
  • 3 cloves Garlic
  • 165 Ml coconut cream
  • 1 tsp Ginger
  1. Dice one onion, some garlic and ginger and cook in the ghee until the onion becomes tender and translucent. Add some ground coriander, ground cumin and a pinch of tumeric (but you don't need to). If you like it spicy add some ground or fresh chillies.
  2. Once the spices have cooked out a little bit add some cubed pumpkin, coconut milk or vegetable/chicken stock - depending on your taste.
  3. The pumpkin should only take 15-20 minutes to cook - again the options are endless - you could add some chick peas to warm through - fold in some spinach or green beans. Garnish with some fresh coriander and spring onions. If you are making a coconut style curry you could toast some coconut for on top. You could also add some prawns. As you can see it's really up to you.
  4. Another idea would be to boil or roast the pumpkin separately and then add that to the curry mix.
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