Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes

Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes

Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes

Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes

Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes. Pumpkin curry, eggplant curry, and a leafy vegetable stir fry served with rice as a main meal, at the side of crunchy papadams and curd chili would be an ideal authentic Sri Lankan lunch. Hot and bitter style of eggplant curry goes well with this sweet garlic spiced pumpkin chunks and rice. It’s one in all my favorite combos of curries with rice.

Pumpkin is packed with vitamins, minerals, fiber and antioxidants. Pumpkin is loaded with vitamin A and antioxidant carotenes. conjointly it’s an honest supply of vitamins C, K, and E, and much of minerals, together with magnesium, potassium, and iron.

In this Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes, I’ve cooked them with skin, that’s how authentic Sri Lankan pumpkin curry is created and it tastes smart with skin. At home they conjointly build easy stir-fry dish with diced pumpkin.

Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes

Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes Ingredients:

• 2 tbsp Indian sesame oil
• 1 red onion diced
• 4 garlic gloves diced
• 2 inexperienced chilies diced
• Few curry leaves
• 1 tsp of every fenugreek, mustard and fennel seeds
• 250g Pumpkin cut into chunks with skin
• Pinch of turmeric powder
• 1 tsp crushed black pepper
• 1 tsp tamarind paste
• 1 tbsp curry powder
• 200ml coconut cream
• 400ml water

Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes For Garnishing

• 1 tbsp vegetable oil
• Few curry leaves
• 4-5 garlic cloves, sliced

Vegetarian Pumpkin Chunks in Garlic Spiced Coconut Cream Recipes Method

1. Heat oil in an exceedingly massive pan, sauté onion, garlic, inexperienced chili and curry leaves till they're aromatic. Stir in fennel, mustard, fenugreek seeds, followed by pumpkin chunks.
2. Season pumpkin chunks with turmeric powder, black pepper, tamarind paste, curry powder and salt to style. Stir well until pumpkin chunks are coated with spices.
3. Add coconut cream, four hundred ml water, combine well and cook covering the lid for 5-10 minutes until pumpkin is soft.
4. Ladle this curry into a dish and garnish with stir fried curry leaves and garlic slices.
5. I sometimes serve this curry with Thai red rice (Low glycemic) or white rice. you'll conjointly function a facet for any style of breads, Indian flat breads or Sri Lankan pittu or Sri Lankan string hoppers.