Pumpkin Curry Sauce Food

EASY INDIAN-STYLE PUMPKIN CURRY

Steps:

• Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
• Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
• Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
• Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

CURRY PUMPKIN SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
• Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
• Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

PUMPKIN CURRY

Steps:

• Mix the chillis, garlic, ginger, spices, water and coconut milk on a bowl.
• Get a large frying pan and heat a bit of butter in it.
• Put the pumpkin cubes, mushrooms and onions into the pan and sauté for a few minutes until the onions start to soften.
• Then add the coconut mixture then bring the boil then reduce heat and simmer until the pumpkin is tender but not overcooked.
• Depending on how large your cubes of pumpkin are, you may need to add more water, 1/2 cup at a time, to keep the pan from getting too dry.
• When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes.
• Add a bit of salt, if desired.
• Serve over plain white rice accompanied with pappadums and lime pickle.
• You may also like a handful of raisins in the curry, or on the side to help counterbalance the heat!

PUMPKIN CURRY SAUCE RECIPE

Steps:

• Heat the oil in a large skillet over medium heat.
• Once the oil is hot, add onion, garlic, and ginger to the pan.
• Cook the aromatics until the onion is translucent, about 5 minutes.
• Add the red curry paste, pumpkin puree, coconut milk, pepper, and salt to the pan and stir well. Bring the curry sauce to a simmer and cook for 15 minutes.
• Serve and enjoy.

PUMPKIN PEANUT CURRY SIMMER SAUCE

Steps:

• In a large pan (large enough to eventually hold the simmer sauce and the ingredient you will be simmering), heat the oil over medium heat. Add garlic, ginger, and red pepper flakes and cook for 2 minutes until fragrant. DO NOT OVERCOOK THE GARLIC.
• Add the peanut butter and stir to combine. Add the soy sauce, pumpkin, and curry paste. Stir to thoroughly combine.
• Once sauce comes together, turn the heat to low.
• If you are cooking meat in the simmer sauce, add approximately 1 pound of meat, cut in bite size pieces. If you are cooking vegetables, have warm vegetables before combining them with the sauce (such as by steaming or microwaving). If you are using noodles, cook noodles in a separate pan and then add to the sauce.
• Sprinkle with scallions and serve.