Pumpkin Curry Ingredients

Portions

Servies 4 ppl

Ingredients:

• Pumpkin – 550g (cut into small pieces)
• Tomato – 1 pc (chopped)
• Red Onion – 1 pc (chopped)
• Garlic – 3 cloves (chopped)
• Minced Ginger – 3 Tsp
• Red Chilli – 1 pc (cut into small pieces)
• Black Mustard Seeds – 3/4 Tsp
• Ground Cumin – 3/4 Tsp
• Ground Coriander – 1 & 1/4 Tsp
• Ground Turmeric – 3/4 Tsp
• Cinnamon Powder – 3/4 Tsp
• Garam Masala – 1 & 1/4 Tsp
• Chilli Powder – 1/4 Tsp
• Sea Salt – 1/2 Tsp + 1 Tsp
• Rapeseed Oil – 2 Tbsp
• Olive Oil – 1 Tbsp
• Maple Syrup – 1 & 1/2 Tsp
• Coconut Milk – 1 can
• Water – 1/4 cup
• Lime – 1 pc (cut into quarter halves)
• Cashewnuts – 5-6 pcs
• Fresh Coriander Stalks – 50g (chopped)

Method

• Step 1:Preheat the Oven to 180° C. Mix the Pumpkin, Olive Oil & 1/2 Tsp of Sea Salt. Put them on a baking tray and bake for 30 minutes.

• Step 2:Heat 2 Tbsp of Rapeseed Oil over medium heat in a wok. Add in the Black Mustard Seeds and stir until they start popping.

• Step 3:Add in the Onion, stir-fry until it starts to become transparent. Add in the Garlic, Ginger, Red Chillies & the Fresh Coriander Stalks. Stir-fry for another 2 minutes.

• Step 4:Add in all the ground spices and salt. Turn the heat to low and stir-fry for another 2 minutes until fragrant.

• Step 5:Add in the chopped Tomatoes and Water. Cook for another 2 minutes. Add in the Coconut Milk & Pumpkin. Get the dish to boil and simmer it for approx. 10 minutes.

• Step 6:Finally, add in the Maple Syrup and mix well. Serve with the Coriander Leaves and Cashewnuts on top.

Portions

Servies 4 ppl

Ingredients:

• Pumpkin – 550g (cut into small pieces)
• Tomato – 1 pc (chopped)
• Red Onion – 1 pc (chopped)
• Garlic – 3 cloves (chopped)
• Minced Ginger – 3 Tsp
• Red Chilli – 1 pc (cut into small pieces)
• Black Mustard Seeds – 3/4 Tsp
• Ground Cumin – 3/4 Tsp
• Ground Coriander – 1 & 1/4 Tsp
• Ground Turmeric – 3/4 Tsp
• Cinnamon Powder – 3/4 Tsp
• Garam Masala – 1 & 1/4 Tsp
• Chilli Powder – 1/4 Tsp
• Sea Salt – 1/2 Tsp + 1 Tsp
• Rapeseed Oil – 2 Tbsp
• Olive Oil – 1 Tbsp
• Maple Syrup – 1 & 1/2 Tsp
• Coconut Milk – 1 can
• Water – 1/4 cup
• Lime – 1 pc (cut into quarter halves)
• Cashewnuts – 5-6 pcs
• Fresh Coriander Stalks – 50g (chopped)

Method

• Step 1:Preheat the Oven to 180° C. Mix the Pumpkin, Olive Oil & 1/2 Tsp of Sea Salt. Put them on a baking tray and bake for 30 minutes.

• Step 2:Heat 2 Tbsp of Rapeseed Oil over medium heat in a wok. Add in the Black Mustard Seeds and stir until they start popping.

• Step 3:Add in the Onion, stir-fry until it starts to become transparent. Add in the Garlic, Ginger, Red Chillies & the Fresh Coriander Stalks. Stir-fry for another 2 minutes.

• Step 4:Add in all the ground spices and salt. Turn the heat to low and stir-fry for another 2 minutes until fragrant.

• Step 5:Add in the chopped Tomatoes and Water. Cook for another 2 minutes. Add in the Coconut Milk & Pumpkin. Get the dish to boil and simmer it for approx. 10 minutes.

• Step 6:Finally, add in the Maple Syrup and mix well. Serve with the Coriander Leaves and Cashewnuts on top.

Discover the essential ingredients for making delicious pumpkin curry. Learn how to prepare this flavorful dish with pumpkin, coconut milk, spices, and herbs, perfect for a comforting and healthy meal.