1 small butternut pumpkin, cut in 3 cm dice
1 red onion, chopped
1 tbs galangal, grated
1 garlic clove, chopped
3 small green chili, seedless, chopped
2 large tomatoes, pureed
1 tbs coriander seeds
1 tsp cumin
2 tsp Garam Masala
1 tsp turmeric
250 ml veggie stock
100 ml coconut milk
100 g natural yogurt (10% fat)
salt to taste
3 tbs peanut oil
There are so many things to make out of pumpkins. The best known dish is the pumpkin soup. We also cooked pumpkins in one of our delicious currys. Here we have pumkin in a typical savory Indian curry. The flavor mixes in this dish are incredible. The sweetness of the pumpkin comes together with the typical Indian spices. A perfect combination and 100 % glutenfree.
In a skillet, heat oil and add onions.
Stir fry until golden and add ginger and garlic.
Add spices and stir fry on low heat for about 2 minutes.
Add green chili and tomato puree. Bring to a simmer.
Simmer on medium heat until oil begins to separate from the sides.
Stir in pumpkin dice.
Poor in veggie stock and coconut milk. Mix well and simmer for 8 – 10 minutes.
Remove from heat, stir in creamy natural yogurt and taste with salt.
Serve with rice or Roti.