Pumpkin Curry

My favourite vegetable is the humble pumpkin. I just love it. I think I could eat pumpkin every day of the week.

This version of pumpkin curry was inspired by the Pumpkin Curry by CHOW. My version also includes coconut milk and desiccated coconut, making it creamier than the CHOW version. The mustard seeds add a nutty flavour. Yummy!

Ingredients
(Vegetarian, Vegan, Gluten Free)

½ medium-sized butternut pumpkin
1 teaspoon turmeric
½ teaspoon chili powder (or less if you like less heat)
2 tablespoons water
4 tablespoons desiccated coconut (un-sweetened)
100 ml coconut milk
1 tablespoon vegetable oil
1 teaspoon black mustard seeds (if you can't find any, the dish will still work)
8-10 curry leaves
½ teaspoon salt


Preparation

1. Pumpkin: Cut the pumpkin into 1 cm cubes.

Cooking

1. Pumpkin, turmeric, chili powder & water: Mix the pumpkin with all the spices and water. Place in a large pan and cook on medium heat until the pumpkin is soft. 
2. Oil, mustard seeds & curry leaves: In a small frying pan, heat the vegetable oil. Once the oil is hot, add the mustard seeds and cook until they seed start to pop. Add the curry leaves and cook for about one minute. Add the mustard seed mix to the pumpkin.
3. Coconut milk, desiccated coconut & salt: Add the remaining ingredients to the cooked pumpkin and cook for another 10 minutes. The pumpkin will start to fall apart; mix with the coconut milk to create a creamy curry. 

Serve hot with plain rice.