Minimalist Pumpkin Curry
By: Malati
Published: Wednesday, November 14, 2012 - 6:10pm

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

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.