Pumpkin Curry (Indian)
|1 lb - pumpkin or butternut squash-peel and cut into cubes|
|1 tsp - turmeric|
|1 pinch - paprika|
|2 ½ cups - water|
|7 oz. - freshly grated coconut, or a can of coconut milk|
|1 tsp - cumin seeds|
|6 - cardamom pods|
|2 - onions, finely chopped|
|1 tbs - sunflower or olive oil|
|1 tsp - black mustard seeds|
|8-10 - curry leaves, or 1 tsp curry of your liking|
|2 - small chilies, split|
|2 - limes|
Note: Butternut is firmer than pumpkin when cooked.
Put the pumpkin or squash in a sauce pan with turmeric, paprika and water. Boil and simmer for 6-8 minutes until tender. Grind the coconut in a mill and pestle the cumin seeds. Stir into pumpkin mixture and cook for 2-3 minutes Remove from heat. In a small frying pan heat oil and add mustard seeds, curry and red chiles...don't burn them. Cook for 1-2 minutes then add pumpkins to it. Season with salt and serve.