Indonesian Recipe: Pumkin Curry

A very flavorful Pumpkin Curry, which is influenced by Indian Cooking. Just perfect to make if you have some Pumpkin leftovers. This is a easy and nutritional side dish or it can also be eaten with just Rice or Bread.

Ingredients

• 4-5 cups Kabocha Pumpkin diced
• 1 Onion chopped
• 2 Cloves Garlic chopped
• 1 tsp Ginger chopped
• 10 Curry Leaves
• 1 tsp Mustard Seeds (Black)
• 1/4 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 1 tsp Curry Powder (Indian)
• 1/2 tsp Salt or to taste
• 3 tbsp Oil
• 1 1/4 cups Water

Instruction

1. Heat 3 tbsp Oil and fry the Mustard Seeds for 1 minute on a medium – high flame
2. Add the Curry Leave and fry again for 1 minute
3. Add the Onions and fry for about 2 minutes until they turn slightly brown.
4. Add Garlic and Ginger and fry for 1 more minute.
5. Add Chili. Turmeric and Curry Powder, mix well and fry for about 30 seconds
6. Add the diced Pumpkin, mix well and fry for a short time.
7. Then add 1 1/4 cup Water and Salt, mix and bring to boil. Let it simmer on low heat until the pumkin is nice and tender. For about 25 minutes
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Author: The International Vegan
Date: 09. January 2015