Pumpkin Curry
Pumpkin Curry
Get this quick and easy vegetarian recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 5 minutes
  • Cooking Time 15 minutes
  • Yield 6 servings
  • 600 grams Pumpkin, cubed
  • 4-5 Shallots
  • 1 centimetre Ginger
  • 3 cloves Garlic
  • 1 teaspoon Mustard seeds
  • 2 sprigs Curry leaves
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Chilli powder
  • 2 tablespoons Vegetable oil
  • 1 cup Water
  • Salt and Sugar to taste
  • Fresh Coriander Leaves for garnish
  1. In a blender, blitz the ginger and garlic into a paste
  2. In a wok, add oil, mustard seeds and curry leaves. Heat up until mustard seeds start popping. Then, add sliced shallots, ginger and garlic paste. Fry for a few minutes until fragrant
  3. Add turmeric and chilli. Fry for a couple of minutes with some water
  4. Add pumpkin into the wok. Stir fry for a couple of minutes. Add a dash of water, sprinkle salt and sugar to taste and cover. Let it steam for 5 minutes until pumpkin is tender
  5. Once cooked, taste, adjust and sprinkle chopped coriander leaves on top

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