Easy Indian-style Pumpkin Curry

Ingredients

• Servings: 4
• 5 cups cubed fresh pumpkin
• 2 cups water, or as needed
• 1 teaspoon ground turmeric
• salt to taste
• 1/2 cup grated coconut
• 3 dried red chile peppers
• 1 green chile pepper
• 2 tablespoons water, or as needed
• 1 teaspoon cumin seeds
• 1 tablespoon coconut oil, divided
• 2 dried red chile peppers
• 1 teaspoon mustard seeds
• 1 teaspoon skinned split black lentils (urad dal)
• 1 tablespoon grated coconut
• 6 fresh curry leaves, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• put pumpkin into a large pot. pour 2 cups water over the pumpkin so the cubes are floating. season pumpkin and water with turmeric and salt. bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
• grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. pour the curry into a large serving bowl.
• heat 2 teaspoons coconut oil in a small skillet over medium-high heat. cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
• heat remaining teaspoon coconut oil in the skillet. fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. pour atop the curry. garnish dish with curry leaves.