Curried Pumpkin

Curried pumpkin is yet another favourite swift and simple dish that Kakak Is prepares for lunch. I have tried my best to convey the recipe from her pithy instructions. These recipes are written as they were taught to me, hence, I have not experimented with omitting cooking oil. I will write more if and when I get the chance. This is a vegan recipe.

Ingredients

  • 1 small pumpkin (or a quarter of a big pumpkin). Remove seeds and cut unpeeled into large cubes. (I am tempted to experiment with seeds)
  • 2 medium diced red onions
  • 3 cloves of diced garlic
  • 4 teaspoons of mixed fenugreek
  • 1 tablespoon of curry powder (eye measure is best, you don’t want too much as it will obscure the natural sweet flavour of the pumpkin)
  • 1 tablespoon of chili powder (eye measure is best, you don’t want too much as it will obscure the natural sweet flavour of the pumpkin)
  • ½ teaspoon of turmeric powder (eye measure is best, you don’t want too much as it will obscure the natural sweet flavour of the pumpkin)
  • Fistful of dried chilies (or as little or much as you can handle)
  • Half a fistful of curry leaves

Instructions

  1. Heat a tiny drop of oil in pan and add cubed pumpkins over medium to low heat.
  2. Splash a bit of water to keep pumpkin from sticking to pan.
  3. Fry until dark bright orange and fragrant and remove from pan. Be sure to check if it is cooked.
  4. In the same heated pan with oil, fry red onions, garlic, curry leaves, mixed fenugreek and dried chilies over medium heat.
  5. Once fragrant and onions have browned thoroughly, add cooked pumpkin with curry powder, chili powder and turmeric.
  6. Mix all ingredients well. Ensure everything is coated well with spices.
  7. After a few minutes, once spices have heated through, remove and serve.

 

Laks Indrakaran

Kajang, Malaysia

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