Minimalist Pumpkin Curry
Ingredients
About 800 g butternut pumpkin (squash), peeled and cubed
3 tbsp tomato paste
1 x 400 ml can of coconut cream
1/2 tbsp brown sugar
1 tbsp vegetable oil
1 tsp dried basil leaves
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp ground coriander
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp chilli flakes
1/4 tsp ground cinnamon
1 tsp salt
Water if needed
Preparation
1
Heat the oil in a small pot over medium heat.
2
Put turmeric, coriander, cumin, ginger, chilli flakes, cinnamon into the pot and fry spices for about 30 sec – 1 min.
3
Add pumpkin and stir to coat pumpkin for about 1 mins.
4
Add coconut cream, tomato paste, brown sugar, salt, pepper and basil leaves and stir.
5
Cover pot with lid and simmer over medium heat for about 5 – 7 mins.
6
Stir regularly.
7
Watch over so it does not boil over.
8
Serves 4. Enjoy
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About
A minimalist curry but maximal in taste. And easy to cook too!
This recipe is my adaptation of Indian curry. You can use any pumpkin, if you like, but I prefer butternut because it has a sweet and nutty taste which lend well to this recipe. You will notice that I use a few spices; these spices are the ones commonly used in Asian cooking, especially Indian cooking.
Added:
Wednesday, November 14, 2012 - 6:10pm
