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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. cumin seeds
- 3/4 tsp. ground cumin
- 2 tsp. coriander seeds
- 1 tsp. ground coriander
- 1 sugar pumpkin (medium-to-large, aka pie pumpkin, 3- 4 pounds, or 1.4-1.8 kg*)
- flavored oil (Neutral-, choice for roasting and cooking, I used avocado oil)
- kosher salt
- freshly cracked black pepper
- 1 tsp. black mustard seeds
- 1 tsp. cumin seeds
- 2 tsp. coriander seeds
- 1 large yellow onion (diced)
- 5 garlic cloves (minced)
- 1 1/2 Tbsp. minced fresh ginger (or grated)
- 2 serrano peppers (diced, omit the seeds for a mild version; I used 2 peppers with seeds)
- 1 tsp. ground turmeric
- 1/2 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1/2 pumpkin (the roasted)
- 1 cup water
- 1 1/2 tsp. kosher salt
- black pepper (to taste)
- 13.5 oz. full-fat coconut milk
- 1 extra firm tofu (14- or 16-ounce / 400 – 454g block of)
- 8 oz. green beans (trimmed & sliced in half, slice long beans into thirds or fourths, optional)
- 1 tsp. Garam Masala (plus more to taste)
- 2 Tbsp. fresh lemon juice
- 1/2 cup fresh cilantro (fresh, chopped, plus more to garnish)
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Reviews(1)
Karen Ferreira 3 years ago
The amount of salt specified is way too much. I didn't enjoy it that much, in fact I had to put it in the bin 😕