Pumpkin with curry combines the wonderful thing about the wintry climate squash with the savory-spiced style of curry. It is a warming are compatible appropriate for the crisp days when pumpkins and other wintry climate squashes come to harvest.
Pumpkin and other yellow-fleshed wintry climate squashes such a kabocha or butternut squash are very best cooked until they are merely relaxed alternatively no longer relaxed. Baking and braising (or sautéed until flippantly browned) are the most efficient tactics to arrange dinner pumpkin and other wintry climate squashes.
Curry is a word from Southern India because of this sauce and in English has come to signify a savory and spiced sauce. There are many Indian dishes made with curry (usually curry powder). Typical South Indian curry does no longer have a collection set of drugs, alternatively the traditional mixture incudes curry leaf, coriander, cumin and mustard seeds, purple and black pepper, fenugreek, turmeric and now and again cinnamon, cloves, or cardamom—the ones are roasted and flooring to powder.
Pumpkin with Coconut Curry
Yield 4 servings
Elements
- 1 pumpkin or other orange-fleshed squash (about 3 pounds), peeled and scale back into 1½ inch chunks
- 1 teaspoon kosher salt, divided, plus additional to taste
- 3 tablespoons vegetable oil, divided
- 1 small onion chopped
- 1 or 2 purple or green serrano chiles, minced
- 1 cinnamon stock (2½ inches long)
- 20 fresh curry leaves (or you are able to exchange 6 bay leaves)
- 1 teaspoon each cumin seeds and mustard seeds
- 1 can (14.5 ounces.) coconut milk
- Optional: 1 cup salted roasted cashews
- 1 tablespoon fresh lemon juice
- Steamed basmati rice (that’s the long-grained rice traditionally used in India and Pakistan; you are able to use texmati or kasmati rice)
- Phase cup chopped coconut
Instructions
- Lower up the pumpkin partially with a large knife or cleaver and scale back into wedges. Scoop out the seeds and strings and discard. Use a paring knife to peel the pumpkin; it’s ok to remove a very good amount of flesh with the outside. Decrease the pumpkin into 1½ inch chunks and sprinkle with ½ teaspoon of salt.
- Heat 1 tablespoon oil in a large nonstick frying pan over medium-high heat. Divide the pumpkin chunks partially. Flippantly brown (braising or sautéing) section the pumpkin in oil, turning, about 6 to 8 minutes; cut back heat if pumpkin flesh turns dark brown. Transfer to a bowl and repeat with another 1 tablespoon oil and remaining pumpkin.
- Within the interim, in a 2nd massive frying pan over medium heat, heat remaining 1 tablespoon oil. Add onion and get ready dinner, stirring every now and then, until merely golden, 12 to 15 minutes. Transfer to the nonstick frying pan.
- Add chiles, cinnamon, and curry leaves to onion in pan. Prepare dinner dinner, stirring often, until curry leaves are very fragrant, about 2 minutes. Add cumin seeds, mustard seeds, and remaining ½ teaspoon salt and get ready dinner, stirring, until spices are fragrant about 1 minute.
- Return pumpkin to nonstick frying pan with onion and spices and add coconut milk. Elevate to a boil over over the top heat, then duvet, cut back heat, and simmer until pumpkin is relaxed. Stir in cashews whilst you like and lemon juice, and add salt to taste.
- Spoon or ladle pumpkin and curry over rice and sprinkle with chopped coconut.
Categories Facet Dish
