Pumpkin Curry with Raisins
2 servings
40 minutes
Pumpkin curry with raisins is a vibrant dish of Indian cuisine that combines the sweetness of pumpkin with the spiciness of spices. It originates from traditional Indian cooking where curry symbolizes a wealth of flavors and aromas. Coconut milk adds creaminess, raisins provide sweet accents, while ginger and chili add a spicy depth. The dish features a rich flavor and silky texture, perfectly pairing with white rice. The pumpkin becomes tender as it absorbs the spices, and the raisins add an unexpected sweet note. This curry warms the soul, filling the home with the aromas of Eastern spices. It can be served as a standalone dish or as part of a festive table. Its deep, harmonious flavor makes this curry a favorite choice for those who appreciate the balance of sweet, spicy, and savory.
1
Mix finely chopped pepper and garlic with spices, water, and coconut milk.
- Green chili pepper: 2 pieces
- Red chili pepper: 2 pieces
- Garlic: 5 clove
- Water: 150 ml
- Coconut milk: 300 ml
- Turmeric: 1 teaspoon
- Curry: 1 teaspoon
- Grated ginger: 1 teaspoon
2
Cut the pumpkin into cubes, the onion into thin rings, and the mushrooms into slices.
- Pumpkin: 700 g
- Onion: 1 piece
- Fresh champignons: 6 pieces
3
Heat vegetable oil in a large deep pan.
- Vegetable oil: 2 tablespoons
4
Fry the pumpkin, mushrooms, and onion for a few minutes until the onion becomes transparent.
- Pumpkin: 700 g
- Onion: 1 piece
- Fresh champignons: 6 pieces
5
Add the coconut mixture to the pan and bring to a boil.
- Coconut milk: 300 ml
6
Reduce the heat and continue cooking on low until the pumpkin is soft.
7
If the liquid evaporates before the pumpkin is ready, add half a glass of water.
8
Three minutes before it's ready, add a handful of raisins to the curry.
- Raisin: 60 g
9
Salt the ready curry, stir, remove from heat, cover, and let it sit for 3 minutes.
10
Serve with white rice.