Ingredients Jump to Instructions ↓

  1. 450 Pumpkin

  2. 25 Onion

  3. 2 Chile - fresh

  4. 4 Garlic cloves

  5. 50 Oil Curry leaf sprigs

  6. 1 teaspoon 5ml Salt

  7. 1/4 teaspoon 1 1/3ml Pepper - black

  8. 1/4 teaspoon 1 1/3ml Turmeric

  9. 350 Coconut milk - thin

  10. 100 Coconut

  11. 25 Rice - ground

  12. 1 teaspoon 5ml Mustard seed - ground

  13. 1 Curry powder

  14. 1/2 teaspoon 2 1/2ml Lime juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash the pumpkin and cut the top quarter off. Scoop out the flesh to within 2 cm of sides and cube. Put the shell on one side for using later. Slice the onion and chile and crush the garlic. Heat the oil and fry the onion and chile together with the curry leaves. When the onion is soft add the pumpkin, salt, pepper, turmeric and thin coconut milk and cook until the pumpkin is' done. Pour the Coconut milk, thick onto the ground rice, mustard and garlic and add to the pumpkin mixture, stirring as it thickens. Bring to the boil and simmer for a few minutes. Remove from heat and spoon into pump- kin shell. Sprinkle with the curry powder and lime juice.


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