Dry Pumpkin Curry

 

Dry Pumpkin Curry

 

A warming and nurturing dry pumpkin curry that can be served with rice or quinoa on its own or you can really warm up by eating it with another of your preferred curries or steamed green vegetables.

We ate many delicious curries when in Sri Lanka last year which often used the dry dark sri lankan curry powder.  This is my take on one of my trip favourites which also includes the amazing spices turmeric and cardamom.

Much clinical research has been done on turmeric which is anti-inflammatory, anti-cancer and supports brain health.  Cardamom supports adrenal function and stimulates digestion, as do chili and garlic which are both also anti-bacterial.  Pumpkin contains the anti-oxidant carotenoid which assists the immune system making it a wonderful dish for immune support.

 

Ingredients:

Dry Coconut Mixture:

3 tablespoons of grated fresh coconut*

*if you can’t get it fresh, see if your local Asian deli has it in their freezer section, as it works almost as well.

1/2 teaspoon of mustard seeds

1 teaspoon of coriander seeds

1 teaspoon of cumin seeds

3 cloves of garlic, crushed

 

Curry:

2 tablespoons of cold pressed coconut oil (or avocado oil)

500 grams of pumpkin, peeled and cut into cubes

1 red onion, finely chopped

1 heaped teaspoon of roasted dark Sri Lankan curry powder (otherwise use your favourite curry powder)

1 heaped teaspoon of turmeric powder

1 heaped teaspoon of cardamom powder

1/2 teaspoon cumin seeds

1 sprig of fresh curry leaves (otherwise use 8 dry curry leaves)

2 green chillis, finely chopped

1/2 teaspoon of red chilli seeds (or use to taste)

2 cloves garlic, crushed

1cm knob of fresh ginger, finely chopped

1/2 cup of coconut milk (Ayam or Banaban brands recommended)

bunch of fresh coriander

salt to taste

 

Method:

Dry Coconut:

  • Place mustard, coriander and cumin seeds in a small frying pan.
  • Dry fry on a low heat for about 45 seconds, being careful not to burn.
  • Add  garlic  and dry fry till lightly golden.
  • When cool place in a grinder and grind to a powder.
  • In the meantime gently dry fry the grated coconut  until golden brown.  Set aside.

Curry:

  • Heat oil in a heavy based saucepan and add cumin seeds.  After 30 seconds add curry leaves and chilli seeds.
  • Add onion and saute until soft, add garlic and saute making sure it doesn’t go too brown.
  • Add pumpkin and green chillis and cook for about 5 minutes.
  • Add coconut milk and cook for approximately another five minutes or until the pumpkin starts to soften.
  • Add turmeric, cardamom, curry powder and salt.  Cook for another five minutes.
  • Finally add the dry coconut and dry spice powder and bring to boil.
  • Then simmer for another 5 minutes or until the mixture starts to reduce and thicken.
  • Place in serving dish and top with chopped fresh coriander leaves.
  • Serve with organic brown rice or basmati and more of your favourite vegetables or another curry.

 

Serves 4