Pumpkin Curry

Pumpkin Curry :

If you’re looking for a vegan curry that is super satisfying, cozy, and delicious, that even picky meat eaters will find irresistible, then this My version of pumpkin curry is your answer!

There is also very limited spice that goes into this curry so that’s a plus.I love my  pumpkin a little mushed up but you can have it in a little more chunky.

Ingredients:

🌼500 g Pumpkin cut into cubes 

🌼1 medium sized onion 

🌼Small piece of Tomato (optional) 

🌼1/2 teaspoon Frenugeek seeds

🌼2 green chilies 

🌼Curry leaves 

🌼Rampe 

🌼1/2 teaspoon turmeric powder 

🌼1 teaspoon red chili powder 

🌼1 cup of thin coconut Milk or water

🌼1 cup thick coconut milk 

🌼Salt to taste

for tempering:

📌2 slices of onions chopped 

📌1 teaspoon Mustard seeds

📌2-3 garlic pods (sliced)

📌1/2 teaspoon Chili Powder 

Method 

1️⃣Add the pumpkin and all the other ingredients to the pot except tempering ingredients.

2️⃣When the water boils close with the lid and cook until it dries up.

3️⃣ Add the thick coconut milk and boil well and switch off the fire.

4️⃣Add oil to another pan 

5️⃣Add the Mustard seeds,let it splatter.then add garlic, stir fry for 1 minute,add the chopped onions ,cook until it turns brown then add the chili powder and switch off the fire.

6️⃣Pour it over the Pumpkin Curry ,well and enjoy!

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