Pumpkin Coconut Curry
1 lb pumpkin cut into small cubes (2.5 cups)
1/2 T tumeric
1 green chili
5 cloves garlic
1 tsp ginger or grated fresh ginger
2-3 whole cloves
1 can coconut milk
salt to taste
1. Boil pumpkin pieces in a little water until tender, drain.
2. heat oil and put in turmeric and chili, add onion, then garlic, ginger, cloves and tomatoes. Simmer this for 5 minutes over a low heat, stirring from time to time.
3. Add pumpkin and continue to cook at a low heat for 15 minutes.
4. Add coconut milk and stir, adding salt to taste. Heat through gently and serve warm over rice.
From "The Spices of Life" by Troth Wells. We have a few go-to recipes in this special book and this is one of them. In December of 1998, I gifted Paul with this cookbook with the inscription "when I saw this book I had to get it for you because you have brought so much spice to my life. Maybe you can start to grow some of these spices in your garden." Who would have known that 20 years later you would be growing so many of those spices and vegetables for us and for so many! Thank you Paul for all the spice you continue to bring into my life!
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