How To Make Pumpkin Curry Recipes

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.

Steps:

• Mix the chillis, garlic, ginger, spices, water and coconut milk on a bowl.
• Get a large frying pan and heat a bit of butter in it.
• Put the pumpkin cubes, mushrooms and onions into the pan and sauté for a few minutes until the onions start to soften.
• Then add the coconut mixture then bring the boil then reduce heat and simmer until the pumpkin is tender but not overcooked.
• Depending on how large your cubes of pumpkin are, you may need to add more water, 1/2 cup at a time, to keep the pan from getting too dry.
• When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes.
• Add a bit of salt, if desired.
• Serve over plain white rice accompanied with pappadums and lime pickle.
• You may also like a handful of raisins in the curry, or on the side to help counterbalance the heat!

Steps:

• Melt butter in large saucepan over medium-high heat. Add diced onion and saute until just translucent. Add entire can of diced tomatoes (including juice). Add 2 tablespoons of your favorite hot sauce (more or less depending upon your desired level of spicy-heat and that of the hot-sauce) and reduce heat to medium-low. Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth. Cook uncovered 20 minutes or until a yogurt-like consistency is achieved. Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste. Finally add 1 teaspoon extra-virgin olive oil and remove from heat. Allow to cool. Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated
• Use immediately or store in refrigerator in sealed air-tight container
• This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant). Apply liberally and right from the beginning on fast-grilling foods like fish or thinly sliced vegetables and meats, apply about 1/2 way through the cooking time for each side for longer grilling foods). A slight charring is okay and adds to the flavor!

Steps:

• Heat the first oil in a large heavy-based saucepan over high heat.
• Add the ginger and cook, stirring for 1 minute or until aromatic.
• Add the beef and cook, stirring for 2 minutes or until browned all over.
• Transfer to a bowl and set aside.
• Add the curry paste to the pan and cook stirring for 1 minute or until aromatic.
• Add the beef, tomatoes, coconut milk, water, fish sauce and lime leaves and bring to the boil.
• Reduce the heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours until the beef is tender, and the sauce has thickened a little.
• Meanwhile, preheat the oven to 200c.
• Place the pumpkin in a baking pan.
• Drizzle with the extra oil and roast uncovered for 30 minutes or until tender and golden brown.
• Set aside.
• Add the pumpkin and cilantro to the curry and sir gently over low heat until heated through.
• Serve with rice.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
• Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
• Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

Steps:

• Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
• Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.