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This is the recipe I adapted from my grandmother’s old recipe. She would make it in winter months. It is not winter here yet but since I am getting flu due to alleged weather change. I decided it was time to make fall food.

I usually have this curry with boiled brown rice or Basmati rice.

Ingredients

380 grams (2.5 cubes Pumpkin – peeled and seeded (1″ cubes)
2 tbsp Onion chopped
4.5 g (1 tsp ) Fresh Chopped Garlic
0.5 tsp black pepper
2 raw green Thai green chillies (I like spicy food and don’t de-seed mine. Please vary according to taste)
2 tbsp chopped raw coriander
0.5 tsp Black mustard seeds
0.13 tsp cumin seeds
0.5 tbsp canola oil
1 cinnamon stick (about two inches long)
2-3 bay leaves
0.5 tsp salt
0.5tsp Turmeric Powder
1.5 cups Coconut Milk (Unsweetened) (You can reduce the amount of coconut milk according to taste. I have used just 3/4 cup before and its tastes as good and reduces calories further).

Method

Saute onion until golden brown, add black pepper, salt, garlic, green chilli, mustard seeds, cumin seeds, bay leaves, cinnamon stick and turmeric powder and “fry” it for 3 to 5 minutes until the spices are well mixed in the oil. Add water if the mixture is too dry. Add pumpkin cubes and let them cook until they slightly change colour. Add water if the mixture is too dry. Once the pumpkins changes colour. Add coconut milk and let it cook for a while and until pumpkin is soft. In the end, put some coriander, mix and enjoy.

Makes 1.5 cups. Average serving size 0.5 cup. Calories per serving 140.