Spiced Pumpkin Curry
Finally I get to share this recipe with you all! Pumpkin curry is a staple at our home and is always a favourite for the person on the other side of the spoon. I originally learnt the art of pumpkin curry a few years when we visited Sri Lanka. Since then I've taken it home and given it a rustic spin.This is best served fresh and hot with a squeeze of lime juice and some fluffy basmati rice.
1 pinch of hing (asafoetida)
1 tbsp ghee
1 stem or 10 fresh curry leaves
2 pandan leaf
2 cups chopped pumpkin
1/2 tsp salt
1 tbsp curry powder
1/2 tsp turmeric powder
1 tbsp coriander powder
pinch of black pepper
500ml coconut milk
squeeze of lime
Fry hing for about 20 seconds in ghee on medium heat, be careful as hing can burn quickly.
Add curry leaf and pandan to the saucepan. Simmerrrr for another 30 seconds.
Add freshly chopped pumpkin, curry powder, turmeric powder, coriander powder, pepper, and salt along with your coconut milk and simmer on a high heat for 5 minutes.
Once pumpkin is cooked and the sauce has thickened, serve nice and hot with basmati rice and a fresh squeeze of lime juice. Enjoy.