Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
The ingredients mentioned below use standard measuring cups and spoons.
For tempering
4-5 tablespoons of Oil
A handful of Curry leaves
1 large onion sliced fine
2 garlic cloves sliced fine
1/2 teaspoon of chili flecks
1/4 teaspoon of Turmeric Powder
1 teaspoon of Mustard seeds
To cook the pumpkin curry
500g of Pumpkin, Cleaned and cut into the required size.
3 Garlic cloves finely sliced
1/2 teaspoon turmeric
3 Cardamom pods
1-inch cinnamon piece
1 cup of water(keep 1/2 a cup more just in case you would need more water to semi-cook the pumpkin before adding the coconut milk)
1/2 a cup of thick Coconut milk
Method
Tempering.
In a pan over medium heat, using three tablespoons of oil.
Temper the chopped curry leaves, onion(1 large), and garlic(2 pods). 2-3 minutes.
While the onions are tempering add the Turmeric(1/4tsp), Chilli flecks(1/2 tsp), and mustard seeds(1 tsp).
Continue cooking for another 2 minutes over low heat. transfer ingredients to a bowl and set aside.
Tempering is what gives the creamy coconut curry more flavour.
Make sure to do the tempering without burning the mustard or the red chilli flakes.
Burnt mustard and chilli flakes and ruin this pumpkin curry if not done correctly over low-medium heat.
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