I haven't been lazy, I just really haven't had enough time for updating the blog. That is because of a new job and very short days. But I am preparing 7 delicious dishes made of mushrooms for a "Mushroom week". Today enjoy a curry made of pumpkin that is a very popular plant these days. The curry is sweet, spicy and slightly sour, with a strong coconut flavour. |
You need:
800g pumpkin, peeled, deseeded and roughly diced
2 medium onions, chopped
4 garlic cloves, mashed
2 chilies, deseeded and chopped
1 teaspoon ginger paste
1 can chopped tomatoes
juice of 1 lemon
100g creamed coconut, dissolved in a half cup hot water
1 tablespoon curry powder
salt to taste
2 tablespoons vegetable oil
800g pumpkin, peeled, deseeded and roughly diced
2 medium onions, chopped
4 garlic cloves, mashed
2 chilies, deseeded and chopped
1 teaspoon ginger paste
1 can chopped tomatoes
juice of 1 lemon
100g creamed coconut, dissolved in a half cup hot water
1 tablespoon curry powder
salt to taste
2 tablespoons vegetable oil
Method:
1. In a deep frying pan or saucepan sauté onions, garlic, ginger and chilies for 3 minutes.
2. Add pumpkin, cover with a lid and cook for 10 minutes.
3. Add tomatoes and curry powder. Cook for another 3-4 minutes.
4. Pour dissolved creamed coconut into the pan. Add all the remaining ingredients and cook uncovered until the sauce thickens.
5. Season to taste.
1. In a deep frying pan or saucepan sauté onions, garlic, ginger and chilies for 3 minutes.
2. Add pumpkin, cover with a lid and cook for 10 minutes.
3. Add tomatoes and curry powder. Cook for another 3-4 minutes.
4. Pour dissolved creamed coconut into the pan. Add all the remaining ingredients and cook uncovered until the sauce thickens.
5. Season to taste.