Curried Pumpkin in a Ginger-Garlic Sauce



Ingredients

  • 1 medium butternut squash or small kabocha pumpkin, peeled, sliced and seeded
  • 2 tablespoons oil
  • 1 medium onion, finely chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon whole mustard seeds, ground
  • 2 teaspoons garlic, peeled and diced
  • 1 tablespoon grated ginger
  • ½ cup coconut milk
  • 1 teaspoon chopped chili peppers
  • 10 curry leaves, crushed
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 2 teaspoons sugar

Method

  1. Preheat oven to 375°. Place sliced squash or pumpkin on an oiled or sprayed baking sheet and when the oven is hot, bake for 20–25 minutes. Remove from oven, cool, and slice into quarters or eighths, depending on the size of the slice.
  2. Heat oil in a medium sauté pan and sauté onion until it softens and starts to color. Add the turmeric, cumin, coriander, and mustard and stir for a couple of seconds. Add the garlic, ginger, coconut milk,
  3. chilies, and curry leaves.
  4. Add the vinegar, salt, and sugar and bring slowly to a boil. Add the squash or pumpkin pieces, stir, and simmer on a low heat for 5 minutes until the pumpkin is warmed.

http://www.silkroadgourmet.com/autumn-means-a-bounty-of-pumpkins-and-squash/

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