Spicy Pumpkin Curry
Pumpkins contain the valuable orange nutrients alpha- and beta-carotene and lutein, Powerful anti-aging nutrients that protect against skin damage slowing the aging process.
Fat-Soluble carotenoids contained in pumpkin are needed to protect fatty areas in the skin, heart, eyes, brain, and liver.
- 1 pound pumpkin or butternut squash, cut into 1-inch cubes
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 2 1/2 cups water
- 7 ounces freshly grated coconut
- 1 teaspoon cumin seeds
- 1 tablespoon sunflower oil
- 1 teaspoon black mustard seeds
- 8-10 curry leaves
- 2 small red chiles, split in half lengthwise
- Sea Salt
- Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water.
- Bring to a boil and simmer gently for 6-8 minutes or until tender.
- Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds.
- Stir this into the pumpkin mixture and stir and cook for 2-3 minutes.
- Remove from heat.
- In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry.
- Season and serve.
We tried this recipe with dried, grated, unsweetened coconut (available in health food stores), and it was delicious. Do not use sweetened shredded or flaked coconut.
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