Pumpkin Coconut curry is a delicious, wholesome recipe. Pumpkin cooked in a flavourful paste roasted and ground grated coconut and spices and also cooked in coconut milk. This is a versatile recipe that goes well with rotis and rice. We love it with lemon rice or sesame seed rice. The recipe is very nutritious too as the ingredients are mainly steamed pumpkin, grated coconut, coconut milk and coconut oil.
1 kg red pumpkin
1/2 tsp turneric powder
2 tbsp jaggery
To roast and grind
1 tbsp oil
1/2 cup grated coconut
2 tbsp poppy seeds
2 tbsp tamarind
2 onions chopped
4 green chillies chopped
2 tbsp cashew nuts
3 tbsp coconut oil
1 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp fenugreek seeds
1 tbsp curry leaves
Wash and chop the pumpkin into cubes.
Steam the pumpkins taking care not to make them mushy.
Heat 1 tbsp oil in a pan. Keep the flame very low throughout.
Add onions when the oil is hot. Stir for a minute.
Add tamarind, grated coconut, cashew nuts and poppy seeds. Stir for a minute. Now, add chopped green chillies.
Stir for a minute and switch off the flame.
Transfer to a plate to let the roasted ingredients cool down. After they are cooled down, grind to a slightly coarse paste by transferring to a mixer jar and adding a little water. Keep this paste aside.
Heat 3 tbsp coconut oil in a pan. When the oil is hot, add in mustard seeds, cumin seeds. When the mustard seeds crackle, add red chillies, fenugreek seeds and curry leaves.
Add the steamed pumpkins.
Stir gently for a minute on low flame.
Now, add the ground paste. Add a little water. Mix well. Stir for a minute.
Add coconut milk.
Simmer for three minutes, checking and stirring intermittently so that it does not get burnt.
Switch off the flame.
Serve hot with Rotis or rice. It pairs well with lemon rice, coconut rice and sesame seed rice too.