Malaysian Pumpkin Curry
a delicious curry for #MeatlessMonday
Servings: 4
Ingredients
- 2 tablespoons oil
- 1 tablespoon brown mustard seeds
- 2 stalks curry leaves
- 1 chopped onion
- 1 teaspoon red chile powder cayenne pepper
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 lb. peeled and chopped pumpkin
- 1 teaspoon salt
Instructions
- In a skillet, heat oil with the mustard seeds and curry leaves. After about 2 minutes, the seeds will start to pop.
- Add onion and saute until golden brown.
- Add chile powder, curry powder and turmeric. Fry for 30 seconds.
- Add pumpkin and stir fry for 1 minute, so that the pumpkin gets coated with the spices. Add salt and 1 1/2 cups water and bring to a boil. Reduce to a simmer and cook for 15 minutes, occasionally stirring.
Notes
Most of the water will evaporate, making this a dry curry.
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