Arafura Pumpkin Curry Recipes
EASY INDIAN-STYLE PUMPKIN CURRY
This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.
Provided by Asha N Basu
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
- Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
- Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
- Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g
ARAFURA PUMPKIN 'CURRY'
This is a fridge emptying out concoction with a Thai type flavour. It is very mild and my toddler went beserk over the pumpkin cooked in this way. It's nice to hear a toddler ask for more!
Provided by Missy Wombat
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Dry fry the spices in a wok for a couple of minutes before adding the oil and then the onion.
- Saute the onion for a couple of minutes.
- Add the pumpkin, the lemon grass and stir fry for a couple of minutes.
- Crumble the'chicken' stock cube into the mix, and the coconut powder.
- Add water and mix well.
- Allow to cook for a few minutes so that the water slightly reduces and the pumpkin starts to become cooked.
- Add the capsicum and zucchini and allow to cook until these are slightly tender.
- Fish out the lemongrass or at least warn the family to fish out the lemongrass!
- Serve with rice.
Nutrition Facts : Calories 233.1, Fat 14.5, SaturatedFat 1.5, Sodium 13.3, Carbohydrate 26.5, Fiber 3.8, Sugar 8, Protein 4.3
PUMPKIN CURRY WITH TOFU
After eating this squash curry so many times at Nicky's and Typhoon Thai restaurants here in Pittsburgh, I decided to try as many recipes for it as I could. This is what has come to be my special recipe for it. You may peel the pumpkin if you want, but it will fall apart way more easily. The rind will soften during the cooking process and it is perfectly edible. Plan to make jasmine or basmati rice with this recipe. Enjoy.
Provided by sophie
Categories Main Dish Recipes Curries Vegetarian
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
- Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
- Meanwhile, cut pumpkin into 3/4-inch cubes.
- Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
- Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.
Nutrition Facts : Calories 351.6 calories, Carbohydrate 18.8 g, Fat 28.4 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 19.4 g, Sodium 796.6 mg, Sugar 8.5 g
More about "arafura pumpkin curry recipes"
PUMPKIN CURRY RECIPE | BASIM AKHUND | MASALA TV
Jun 12, 2022 at 10:23 AM (GMT -07:00) Check out the Pumpkin Curry Recipe in Urdu. Learn how to make best Pumpkin Curry Recipe, cooking at its finest by chef Basim akhund at Masala TV show Flame On Hai. Check …
From masala.tv
From masala.tv
EASY VEGAN PUMPKIN CURRY WITH CHICKPEAS | VEGAN RICAH
Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly. Add in the onion, garlic, and ginger until the onion starts to turn translucent. Add in the pumpkin puree and …
From veganricha.com
From veganricha.com
SRI LANKAN PUMPKIN CURRY (AUTHENTIC RECIPE) - THE FLAVOR …
Heat 2 tbsp oil over medium heat. When the oil is hot, add the onion, garlic, curry leaves, and green chili, and saute until the onions have softened and are translucent. Next, add the curry powder, cayenne pepper, …
From theflavorbender.com
From theflavorbender.com
1-POT PUMPKIN CURRY | MINIMALIST BAKER RECIPES
Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add …
From minimalistbaker.com
From minimalistbaker.com
10 BEST INDIAN PUMPKIN CURRY RECIPES - YUMMLY
Pumpkin Curry Swasthi's Recipes. grated coconut, poppy seeds, curry leaves, pumpkin, red chilies and 14 more. Sri Lankan Pumpkin Curry Cooked in Roasted Coconut (Kalup Pol Wattakka). Island Smile. turmeric …
From yummly.com
From yummly.com
THAI PUMPKIN CURRY RECIPE (STEP BY STEP + VIDEO)
Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, add garlic, ginger, and onions and saute for a minute. Add Thai red curry paste and cook for 1-2 minutes on medium heat. Add vegetable stock and …
From whiskaffair.com
From whiskaffair.com
PUMPKIN CURRY RECIPE (PUMPKIN KOOTU) - SWASTHI'S …
Add mustard, cumin and red chili. When they begin to splutter, add curry leaves and hing. Set aside little of this seasoning for garnishing. I set aside few curry leaves and red chili along with very little mustard and cumin. . Add …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
AFGHAN PUMPKIN CURRY - CTV
In a medium cast-iron pot, heat oil on medium heat and fry the cinnamon and three cloves of crushed garlic. Add jalapeño and tomatoes. Cover and cook on medium heat for two minutes or until the tomatoes are mushy. Add coriander and turmeric powders, and follow with the pumpkin chunks. Stir well to ensure the pumpkin pieces are coated with the ...
From more.ctv.ca
Cuisine Middle EasternCategory DinnerServings 4-5Total Time 40 mins
From more.ctv.ca
Cuisine Middle EasternCategory DinnerServings 4-5Total Time 40 mins
PUMPKIN CURRY PENNE - LIFE'S AMBROSIA
Instructions. Bring a large pot of water to a boil and cook pasta according to package directions. Drain. While pasta is cooking, heat olive oil in a pan over medium heat. Cook onion just until softened, about 3 minutes. Stir in the curry powder and garam masala. Stir in the pumpkin. Slowly pour in the chicken broth and heavy cream.
From lifesambrosia.com
From lifesambrosia.com
AUTUMN ROASTED PUMPKIN CURRY - THE ENDLESS MEAL®
Add the spices to the pot and stir for 1 minute. 2 tablespoons chopped ginger, 4 cloves garlic. Add 1 apple (cored and coarsely chopped), the pumpkin, and 2 cups of water to the pot. Cover the pot (the curry will splatter) and cook for 10 minutes. Carefully transfer the curry to your blender and blend until smooth.
From theendlessmeal.com
From theendlessmeal.com
AFGHAN-INSPIRED VEGAN PUMPKIN CURRY (KADDO BOURANI)
Stir well and heat through for a further minute. Add a tablespoon of tomato purée and a tin of tomatoes, stir and cook for 5-10 minutes. Add the pumpkin when cooked, mix well and season to taste with salt and pepper. Serve as a side dish or with flatbreads and/or rice. Lime pickle is also very good on the side.
From cookveggielicious.com
From cookveggielicious.com
CREAMY SRI LANKAN PUMPKIN CURRY – WATTAKKA KALU POL
Heat the vegetable oil in a large saucepan and fry the shallot, garlic, ginger, chilli, pandan and curry leaves until fragrant, around 1 – 2 minutes on high heat. 3. 4. Add in the pumpkin pieces and sprinkle over the curry powder, turmeric powder, fenugreek seeds and mustard seeds. Toss with a spoon to coat..
From wandercooks.com
From wandercooks.com
THE 20 BEST CURRY RECIPES | CURRY | THE GUARDIAN
From Uyen Luu’s ginger duck to Shuko Oda’s keema curry, and Asma Khan’s saag paneer to Lopè Ariyo’s suya lamb. There is a pumpkin curry, a …
From theguardian.com
From theguardian.com
THAI PUMPKIN CURRY RECIPE - [INSTANT POT OR STOVE ... - THE KITCHEN …
Select "Sauté" on the Instant Pot, add OIL, and wait until display reads "Hot”. Add CARROT, ONION, GARLIC, GINGER and sauté until tender, stirring as needed. Add CURRY PASTE and sauté a few minutes, stirring as needed. Stir in PUMPKIN PUREE, TOMATOES, CHICKPEAS, LENTILS, COCONUT MILK, VEGETABLE BROTH, and SALT.
From thekitchengirl.com
From thekitchengirl.com
YELLOW PUMPKIN CURRY RECIPE - KANNAMMA COOKS
After five minutes of simmering, add in the ground masala paste. Wash the mixie with little water and add to the pan. Cover the pan with a lid and simmer for 5 minutes.
From kannammacooks.com
From kannammacooks.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
By cooking processes, top 50 recipes similar to: Arafura Pumpkin 'Curry' Recipe Title Region Country Similarity Index; Tomato Pesto & Chicken Pasta: Australian
From cosylab.iiitd.edu.in
From cosylab.iiitd.edu.in
RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 15415.4458: Total fats (g) 86.402: Carbohydrates (g) 3789.8286: Protein (g) 583.6024: Vitamin D (D2 + D3) (g) 0.0000: Phosphorus, P (mg)
From cosylab.iiitd.edu.in
From cosylab.iiitd.edu.in
THAI PUMPKIN CURRY - ALL WAYS DELICIOUS
Instructions. In a medium skillet on the stove top, heat 1 tablespoon of the oil over medium-high heat. Add the bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chile pepper and cook, stirring, for …
From allwaysdelicious.com
From allwaysdelicious.com
SWEET AND SOUR PUMPKIN CURRY – KHATTA MEETHA KADDU
In a wide wok or pan heat 2Tbsp mustard oil on a medium heat, when heated add asafetida. Then add Methi seeds, chopped chili and ginger until it turns aromatic. Further add nuts sauté for a minute then add cubed pumpkin to the pan. Additionally, add salt and turmeric powder and stir everything together.
From enhanceyourpalate.com
From enhanceyourpalate.com
INDIAN PUMPKIN CURRY WITH COCONUT MILK (VEGAN) - MADHU'S …
1)Wash and peel the pumpkin and cut them to bite size cubes. 2) Heat the coconut oil in a large pot in medium heat. Add the cumin seeds and the cinnamon stick and fry for twenty seconds. 3) Add the onion, pinch of salt and turmeric powder and cook for few minutes till onions turn light brown.
From madhuseverydayindian.com
From madhuseverydayindian.com
MAKE SRI LANKAN PUMPKIN CURRY RECIPE | POOSANIKAI KOOTU
Give a good mix. 4. Cook covered under high flame for 10 minutes. 5. Open the lid, give a good stir, and again cook covered under the high flame until all the liquid evaporates and the pumpkin turns tender. For me, it takes about 5 minutes. 6. Now, mash the pumpkin pieces a bit as shown in the picture below. 7.
From topsrilankanrecipe.com
From topsrilankanrecipe.com
WORLD BEST FISH COOKING RECIPES : ARAFURA PUMPKIN 'CURRY'
3 add the pumpkin, the lemon grass and stir fry for a couple of minutes. 4 crumble the'chicken' stock cube into the mix, and the coconut powder. 5 add water and mix well.
From worldbestfishrecipes.blogspot.com
From worldbestfishrecipes.blogspot.com
THAI PUMPKIN CURRY WITH CHICKPEAS - AVERIE COOKS
Add the chickpeas, spinach, lime juice, optional soy or fish sauce, salt and pepper, stir to incorporate, and allow the spinach leaves to wilt, about 1 to 2 minutes. Taste the curry and optionally add the brown sugar (recommended because it helps balance the acidity and adds overall depth of flavor).
From averiecooks.com
From averiecooks.com
INDIAN PUMPKIN CURRY (ONE POT RECIPE) - ELAVEGAN | RECIPES
Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes. Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. …
From elavegan.com
From elavegan.com
PUMPKIN CURRY RECIPE - A CEDAR SPOON
Saute until onions soften and follow with garlic. Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute. Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper. Saute for 5-10 minutes, then add the sauteed peppers. Mix until combined.
From acedarspoon.com
From acedarspoon.com
INDIAN PUMPKIN CURRY (KADDU KA BHARTA) - PIPING POT CURRY
Stir well. Now add the pumpkin pieces, and some water. Give it a quick stir. Cover and cook for 10-15 minutes on medium heat, stirring in between. Check that the pumpkin is softened by mashing a piece. Then add the garam masala, amchur powder (dry mango powder), and sugar (or jaggery) and mix well.
From pipingpotcurry.com
From pipingpotcurry.com
EASY THAI RED CURRY WITH PUMPKIN & CHICKPEA - NOT QUITE NIGELLA
Step 1 - Heat a large pot on medium heat and then add the curry paste and cook for a minute. Add the oil and onion and sauté for a couple of minutes until the onions are softened. Step 2 - Add the pumpkin and stock and place the lid on and bring to a boil and allow the pumpkin to steam for 15 minutes.
From notquitenigella.com
From notquitenigella.com
TRADER JOE'S PUMPKIN CURRY | VEGAN - FROM MY BOWL
HOW TO MAKE VEGAN PUMPKIN CURRY. This fuss-free, 20 minute recipe comes together in super simple steps: Pour the Pumpkin Curry Simmer Sauce into a pan (with a little garlic, if you so desire), and bring to a simmer. Add your veggies, cover, and steam until cooked. Stir occasionally to prevent sticking!
From frommybowl.com
From frommybowl.com
TOFU PUMPKIN CURRY {QUICK & EASY} - EATING BIRD FOOD
Heat the oil in a large, deep skillet over medium heat. Add onion, bell pepper, ginger and garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the curry paste and tofu, toss and sauté for another 2 minutes. Add the pumpkin, coconut milk, water, sugar, salt, and pepper and stir to combine.
From eatingbirdfood.com
From eatingbirdfood.com
ONE POT JAPANESE PUMPKIN CURRY STEW - THE SEASONED VEGETABLE
Add olive oil and bring up to temperature. Add onion and salt to hot olive oil and stir well to coat. Reduce heat to low and let onions cook 10 to 15 minutes until translucent and fragrant. Add in minced garlic and diced tofu. Let cook another 5 to 10 minutes, stirring occasionally so the sides brown lightly.
From seasonedvegetable.com
From seasonedvegetable.com
PUMPKIN CURRY KERALA STYLE | MATHANGA CURRY - WHAT I COOK
1. In a pan, add cubed pumpkin, curry leaves, green chillies, little salt and 1 cup of water. Close the lid and cook on a low flame until pumpkins gets cooked well (You can also pressure cook this on a low flame or 2 whistles to make the process faster). 2. Once the pumpkins are well cooked and soft. Mash it to paste using a spoon. Keep it aside.
From whaticookbyriji.com
From whaticookbyriji.com
PUMPKIN CURRY CRISPY TOFU BROCCOLI | VEGAN SEASONAL FALL RECIPE
Reduce heat to medium and stir in garlic, ginger, and broccoli. Stir and cook until broccoli softens and turns vibrant green. Stir in coconut milk, pumpkin, curry powder, cinnamon, cayenne (if using), salt and pepper. Reduce heat to low and cook 15 minutes, or until liquid is reduced and curry is thick and creamy. Remove from heat.
From gratefulgrazer.com
From gratefulgrazer.com
CHICKEN PUMPKIN CURRY - MAMA LOVES TO COOK
Pre-heat the oven to 400F / 200C. Peel and chop the pumpkin into 1-inch pieces. Toss in olive oil and sprinkle with salt, pepper and the pinch of cayenne. Mix well. Place on a baking tray and roast in the oven for around 20 minutes until soft. Set aside. Meanwhile, dice the chicken and season with salt and pepper.
From mamalovestocook.com
From mamalovestocook.com
YELLOW PUMPKIN CURRY - PARANGIKAI CURRY - TICKLING PALATES
Make yellow pumpkin curry: Heat a pan with oil. Add mustard seeds and let it splutter. Add urad dal and roast for few secs. Add onion, curry leaves and saute till onions become translucent. Add tomato and cook till begins to become mushy. Add par-cooked yellow pumpkin cubes, salt, mix well and cook covered for 1 to 2 mins.
From ticklingpalates.com
From ticklingpalates.com
PARANGIKAI (ARASANIKAI) ELLU KARI - YELLOW PUMPKIN CURRY
Let the mustard seeds crackle. Add in the curry leaves and the diced pumpkin. Add in 1/4 cup of water, salt and turmeric powder. Cover the pan with a lid and cook on a medium flame for about 6-7 minutes. Add in the jaggery. Add in the ground paste and simmer for a couple of minutes more. Parangikai ellu kari is ready.
From kannammacooks.com
From kannammacooks.com
CARIBBEAN PUMPKIN CURRY (CURRY PUMPKIN) - THAT GIRL COOKS HEALTHY
The steps. Add the olive oil to a skillet/frying pan on medium heat then saute the onion, garlic, ginger, scallion and bell peppers until soft and fragrant. Add the chopped tomatoes, thyme, shado beni, curry powder, scotch bonnet and black pepper to the skillet then stir and combine. Add the pumpkin, sweet potato, cho cho/christophine tofu ...
From thatgirlcookshealthy.com
From thatgirlcookshealthy.com
PUMPKIN CURRY - HEALTHIER STEPS
Instructions. Heat the oil in a large saucepan over medium-high temperature. Add the onions and stir them occasionally until soft, about 3 minutes. Stir in garlic, ginger, and thyme and cook until fragrant. Then add curry powder and cumin for about 1 minute, stirring frequently. Stir in the pumpkin.
From healthiersteps.com
From healthiersteps.com
SRI LANKAN PUMPKIN CURRY - LOVE & OTHER SPICES
Add salt, green chili and ½ cup of coconut milk and water. Let it come to a boil. Close the lid and turn the heat to medium low and let it simmer for about 15 minutes or until the pumpkin is tender and cooked through. Add the remaining ¼ cup coconut milk. Cook for 5 minutes on low.
From loveandotherspices.com
From loveandotherspices.com
NOURISHING YELLOW CHICKPEA PUMPKIN CURRY | AMBITIOUS KITCHEN
How to make yellow pumpkin curry. To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 1 minute until fragrant. Next and 2 1/4 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
From ambitiouskitchen.com
From ambitiouskitchen.com
INDIAN PUMPKIN CURRY - SIMPLE SUMPTUOUS COOKING
Add salt, cubed pumpkins, potatoes, and 1 ½ cup water. Cover it with a lid and cook for 8 minutes or until the vegetables are soft on medium heat. Add coconut milk and stir gently and cook for another 1 minute. Switch off the heat and garnish with cilantro. Indian pumpkin curry is ready to enjoy with rice.
From mrishtanna.com
From mrishtanna.com
EASY PUMPKIN CURRY WITH CHICKPEAS RECIPE (VEGAN, GLUTEN-FREE)
Add the ginger, garlic, and chili, and cook for 30 seconds. Add the cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil.
From yupitsvegan.com
From yupitsvegan.com
You'll also love