This is the first of two pumpkin coconut curries I've made recently. I think I wanted it a little less pungent (there's lots of fenugreek, fennel, and mustard seeds) and a little more creamy, hot, and garlicky. Still, the spices add a really interesting dimension to pumpkin, which so often shows up in rather bland dishes. Also, the tamarind paste is great in this, adding an acidity that nevertheless matches the sweetness of the squash.
Pumpkin Coconut Curry (1)
(from ami's vegetarian delicacies)
2 TB canola oil
1 red onion, diced
4 garlic cloves, diced
2 green chilies, diced
1 tsp of each fenugreek, mustard and fennel seeds
250g pumpkin, peeled and cut into chunks
pinch of turmeric
1 tsp crushed black pepper
1 tsp tamarind paste
1 TB curry powder
200 ml coconut cream
400 ml water
Instructions1. Heat oil in a large pan, sauté onion, garlic, and green chili until they are aromatic. Stir in fennel, mustard, fenugreek seeds, followed by pumpkin chunks.
2. Season pumpkin chunks with turmeric powder, black pepper, tamarind paste, curry powder and salt to taste. Stir well till pumpkin chunks are coated with spices.
3. Add coconut cream and 400 ml water, mix well and cook covering the lid for 5-10 minutes till pumpkin is soft. Serves 3-4.