Pumpkin Curry

Ingredients

• Pumpkin 0 lbs
• Onion 1 head
• Carrot 1 piece
• Orange Bell Peppers 1 piece
• Grated Ginger Root 0 oz
• Garlic 3 cloves
• Passata Tomato Sauce 15 oz
• Coconut Milk 15 fl oz
• Basmati rice 15 oz
• Red Curry Powder 1 tablespoon
• Ground coriander 1 tablespoon
• Turmeric 1 tablespoon
• Black Cumin (Cumin) 1 tablespoon
• Mild Chili Spice to taste
• Salt to taste
• Cilantro to taste
• Fresh Mint to taste
• Lime to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel the pumpkin and remove the seeds.

Step 3

Cut into pieces about 2 cm on each side.

Step 4

Chop the onion, carrot, and red bell pepper into large cubes.

Step 5

Finely chop the ginger and garlic.

Step 6

Mix all the dry spices except for the chili and salt.

Step 7

In a heavy-bottomed pot, heat vegetable oil and sauté the onion, carrot, and bell pepper for 2 minutes.

Step 8

Add the spice mixture, ginger, and garlic, and sauté while stirring for another minute.

Step 9

Add the pumpkin, stir, and sauté for another 2–3 minutes.

Step 10

Then pour in the passata, bring to a boil, reduce the heat, and simmer covered for 15 minutes. If it seems that the passata hasn't provided enough moisture, add half a cup of water.

Step 11

While the pumpkin is boiling, cook the rice to serve with the curry. Rinse the rice and add water in a ratio of 1:1.5. Bring to a boil, add a pinch of salt, reduce the heat to the minimum, and cover. Cook for 15 minutes.

Step 12

Pour coconut milk into the pumpkin, stir, bring to a boil, and simmer on low heat until the pumpkin is tender, about 15 minutes.

Step 13

Add salt and chili to taste, stir, and turn off the heat.

Step 14

Serve the finished pumpkin curry in a deep bowl with rice, and garnish with mint and cilantro leaves.

Step 15

Serve with a wedge of lime.