Pumpkin Coconut Milk Curry

Name: Pumpkin Coconut Milk Curry
Total time: 1200 s
Cuisine: Indian
Ingredients: 1 cup Yellow Pumpkin - / 250 gms (Diced into 1' inch cubes); 1 Onion (finely chopped) -; 2 chilly (finely chopped) Green -; 1 Chili pepper Red -; 6 cloves Garlic - (finely chopped); 2 ' inchs Ginger - a piece (finely chopped); 1/2 cup Coconut milk -; 2 tbsps coconut Shredded -; 1/4 tsp Chilly powder -; 1/2 tsp Cumin powder -; 1 tsp Corriander powder -; 2 tbsps Coconut oil -; 1 Bay leaf -; 1 sprig Curry leaves -; 1 tbsp Raw rice Basmati rice / -

Sreelakshmi Menon @cook_7826054

This recipe is so full of flavour! The spices along with the coconut milk make it a spicy and creamy curry to go for.

Sreelakshmi Menon @cook_7826054

This recipe is so full of flavour! The spices along with the coconut milk make it a spicy and creamy curry to go for.

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Ingredients

20 mins

1 cupYellow Pumpkin - / 250 gms (Diced into 1' inch cubes)
1Onion (finely chopped) -
2chilly (finely chopped) Green -
1Chili pepper Red -
6 clovesGarlic - (finely chopped)
2 ' inchsGinger - a piece (finely chopped)
1/2 cupCoconut milk -
2 tbspscoconut Shredded -
1/4 tspChilly powder -
1/2 tspCumin powder -
1 tspCorriander powder -
2 tbspsCoconut oil -
1Bay leaf -
1 sprigCurry leaves -
1 tbspRaw rice Basmati rice / -

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Steps

20 mins

1

Boil a cup of water and add the pumpkins. Wait for 7-10 minutes until they are well cooked.
2

Roast the shredded coconut and raw rice separately. The coconut must have a golden brown colour. Let it cool.
3

Once the roasted coconut and the rice is cooled, grind them together in a mixer.
4

In a pan, add coconut oil, red chili pepper, garlic and ginger stir them well. Add curry leaves, bay leaf and finely chopped green chillies. Then add the chopped onion and sauté till it starts to turn golden brown.
5

Add cumin and coriander powder. Mix them well with the onions.
6

Add the cooked pumpkin to the pan and add chilly powder and salt to taste.
7

Add the coconut milk and give a stir.
8

Once the curry starts to boil, reduce the flame to medium and add the mixture obtained from Step 3(coconut and rice mix). Mix well. When the curry starts thickening, reduce the flame to low. Turn off the flame once the curry has attained a creamy consistency.