Indian Pumpkin Curry With Coconut Milk - Spiceitupp

Name: Indian Pumpkin Curry With Coconut Milk - Spiceitupp
Ingredients: 1 medium/large sized onion – 1 chopped; 1 inch (2 tsp) Ginger – You can choose to either grate it, chop it fine or use ginger paste; Fresh coriander (Cilantro) leaves – A large handful of chopped fresh coriander leaves helps to add colour and freshness to the dish. You can skip using it if you are not too keen on coriander.; 2 tsp Lemon juice – a generous squeeze adds a tangy freshness to dish and adds another dimension of flavour to this sweet red pumpkin recipe.; 10- 15 curry leaves – This is an optional ingredient that helps to enhance the flavour of the dish. You can skip using curry leaves if you cannot find them.; 3 Green Cardamom pods – You can read more about the uses and benefits of green cardamom pods here. Personally I would avoid skipping this spice in the dish as it adds a deep aromatic flavour.; 2 bay leaves – The long period of cooking infusing the dish with a subtle woody aroma. Click here the different types of bay leaves used for cooking.; 2 tsp cumin seeds – For a nutty crunch. More about uses of cumin seeds here.; 3 tsp ground coriander – One of the must have Indian spices, coriander powder adds a woody fragrance to the dish. Read more about using ground coriander here.; 2 tsp ground cumin – Another must have spice for cooking different types of regional traditional Indian dishes.; 1 tsp Garam Masala powder – It is a traditional Indian spice blend used across the sub-continent. You can choose to add this to the dish or omit if you cannot find it.; 75 gm or 1/2 cup,Tomato puree – You can substitute the puree with 1 fresh chopped tomatoes; 2 cups coconut milk – If the coconut milk is too thick add less of it and add some water to make it more flowy.; 3 tsp ghee or coconut oil – You can also use other types of oil such as sunflower oil or any vegetables oil.

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Easy vegan Indian pumpkin curry recipe made with aromatic whole spices, creamy coconut milk and broad beans ready in 30 minutes.

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Ingredients

1 medium/large sized onion – 1 chopped
1 inch (2 tsp) Ginger – You can choose to either grate it, chop it fine or use ginger paste
Fresh coriander (Cilantro) leaves – A large handful of chopped fresh coriander leaves helps to add colour and freshness to the dish. You can skip using it if you are not too keen on coriander.
2 tsp Lemon juice – a generous squeeze adds a tangy freshness to dish and adds another dimension of flavour to this sweet red pumpkin recipe.
10- 15 curry leaves – This is an optional ingredient that helps to enhance the flavour of the dish. You can skip using curry leaves if you cannot find them.
3 Green Cardamom pods – You can read more about the uses and benefits of green cardamom pods here. Personally I would avoid skipping this spice in the dish as it adds a deep aromatic flavour.
2 bay leaves – The long period of cooking infusing the dish with a subtle woody aroma. Click here the different types of bay leaves used for cooking.
2 tsp cumin seeds – For a nutty crunch. More about uses of cumin seeds here.
3 tsp ground coriander – One of the must have Indian spices, coriander powder adds a woody fragrance to the dish. Read more about using ground coriander here.
2 tsp ground cumin – Another must have spice for cooking different types of regional traditional Indian dishes.
1 tsp Garam Masala powder – It is a traditional Indian spice blend used across the sub-continent. You can choose to add this to the dish or omit if you cannot find it.
75 gm or 1/2 cup,Tomato puree – You can substitute the puree with 1 fresh chopped tomatoes
2 cups coconut milk – If the coconut milk is too thick add less of it and add some water to make it more flowy.
3 tsp ghee or coconut oil – You can also use other types of oil such as sunflower oil or any vegetables oil.