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Ingredients
US|METRIC
4 SERVINGS
- 1 sugar pumpkin (medium, peeled, cut in half, gutted and cubed, yield 550 grams cubed pumpkin)
- 1 tsp. grape seed oil
- sea salt
- pepper
- 1 tsp. grape seed oil
- 1 yellow onion (sliced)
- 2 Tbsp. water
- 1 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 1 1/2 cups canned pumpkin puree (not pumpkin pie puree!)
- 2 cups gluten free vegetable broth (/stock)
- 1 cup coconut milk (homemade, or non-dairy milk of your choice)
- 1 1/2 tsp. cumin seeds
- 1 tsp. ground turmeric
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- yellow mustard seeds (or 1 teaspoon brown)
- 10 curry leaves
- 1 Tbsp. curry powder (homemade)
- 1/2 fresh lime
- fresh cilantro (to taste)
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Reviews(2)
Bock 6 years ago
This was perhaps the best punpkin curry i have every made. Didn't use tinned pumpkin, thats ridiculous. Just chopped up pumpkin (skins on) roughly, roasted them and threw them in at the same time. and extra curry powder.