Pumpkin Curry
6 servings
60 minutes
Indian food, simple and also vegan. We did not mess with curry paste, which is not sold everywhere, but used regular curry powder in packets, which is definitely available in every large supermarket. Pumpkin was fried with vegetables, tomato passata sauce was added, coconut milk was poured in and stewed until done. By combining curry with rice, we got a self-sufficient bright dish, but if you want, add chicken or pork to their company. Lime and herbs, mentioned in the recipe , are an important addition to curry, which should not be neglected.
1
Prepare all the ingredients.
2
Peel the pumpkin and remove the seeds.
- Pumpkin: 1 kg
3
Cut into pieces about 2 cm on each side.
4
Cut the onion, carrot, and red pepper into large cubes.
- Onion: 1 head
- Carrot: 1 piece
- Red sweet pepper: 1 piece
5
Chop ginger and garlic finely.
- Ginger root: 30 g
- Garlic: 3 cloves
6
Mix all dry spices except chili and salt.
- Curry powder: 1 tablespoon
- Ground coriander: 1 teaspoon
- Turmeric: 1 teaspoon
- Cumin (zira): 1 teaspoon
7
In a thick-walled pot, heat vegetable oil and sauté onion, carrot, and pepper for 2 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Red sweet pepper: 1 piece
8
Add the spice mix, ginger, and garlic, and sauté for another minute.
- Curry powder: 1 tablespoon
- Ground coriander: 1 teaspoon
- Turmeric: 1 teaspoon
- Cumin (zira): 1 teaspoon
- Ginger root: 30 g
- Garlic: 3 cloves
9
Add the pumpkin, stir, and fry for another 2-3 minutes.
- Pumpkin: 1 kg
10
Then pour in the passata, bring to a boil, reduce the heat and simmer covered for 15 minutes. If it seems that the passata hasn't provided enough moisture, add half a glass of water.
- Tomato passata sauce: 400 g
11
While the pumpkin is boiling, cook rice for serving curry. Pour rice with water in a ratio of 1:1.5, bring to a boil, add a pinch of salt, reduce heat to minimum and cook covered for 15 minutes.
- Basmati rice: 360 g
- Salt: to taste
12
Pour coconut milk into the pumpkin, mix, bring to a boil, and simmer on low heat until the pumpkin is soft for about 15 minutes.
- Coconut milk: 400 ml
13
Add salt and chili to taste, mix, and turn off the heat.
- Ground chili pepper: to taste
- Salt: to taste
14
Serve the finished pumpkin curry in a deep bowl with rice and garnish with mint and cilantro leaves.
- Coriander: to taste
- Fresh mint: to taste
15
Serve with a slice of lime.
- Lime: to taste