Ingredients:
1 lb pumpkin or butternut squash
2 Tbsp unsweetened coconut
2 cloves garlic, crushed
½ medium sized onion, finely chopped
1 tsp oil
¼ tsp mustard seed
2 curry leaves if available
1 tsp coriander powder
½ tsp cumin powder
¼ tsp turmeric
1 tsp salt
1 oz. creamed coconut
½ cup hot water
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Peel and remove the seeds from the pumpkin or butternut squash. Cut into 2 inch cubes.
- In a heavy bottomed frying pan, over a low heat toast the coconut until lightly browned. Put the garlic, onion, and toasted coconut into a blender and grind into a smooth paste.
- In a pan heat the oil, add the mustard seeds and cook covered on a low heat until the seeds sputter. Add the curry leaves, spices, and salt.
- Add the coconut paste and the pumpkin to the pan. Lastly add the creamed coconut and the water, bring to a rapid boil.
- Cover and simmer for 10-15 minutes. Serve with rice.
From Spicy and Delicious by Priya Wickramasinghe