Pumpkin Curry12 comments Oct 11th, 2009 | By Tobias | Category: Recipes
Pumpkin is in season and all greengrocers have great yellow pumpkins in all sizes. I use this opportunity to widen my scope of pumpkin recipes. Pumpkin curry was on my todo list and so it materialized. I am very pleased with the outcome. A delicious vegetarian dish for lovers of spicy oriental food.
Preparation time: 5 minutes
Cooking time : 20 minutes
- 1 kilo of yellow pumpkin
- 4 fresh tomatoes
- 1 large red onions
- 2 cloves of garlic
- some curry powder or paste
- a hand full of raisins
- juice of a lemon and some zest
- 2 table spoons of sugar
- some chilli
- a cup vegetable stock (or two)
- a cup coconut milk
- a bit of vegetable oil for frying
- a sip of rice vinegar
Peel and cube the pumpkin in large pieces (3-4 cm, 2 inch). Cut the tomato in fine cubes.
Heat some oil in a pot and add the finely chopped onion, the chilli, the curry, some sugar, a pinch of salt. Fry for a couple of minutes to brown the onions a bit. Then add the garlic, the pumpkin, the lemon zest and the ginger. Keep frying for a minute or two, avoid browning the garlic. Add a sip of the vinegar. Now add the soup and the tomato. Cover the pot and let it cook for 20 minutes. Reduce the heat, add the coconut milk and season with a bit of lemon juice and maybe some additional salt.
I serve the curry with rice.