Curry refers to dishes in Thai cuisine, made of various types of curry paste. Generally, pumpkin curry is made of pumpkin, coconuts, rice, curry powder and ginger using a knife, bone knife or bronze knives in a pot of stone, copper or steel on a tandoor.
- Pumpkin (peeled and cut into 1cm cubes) – 500g
- Vegetable oil – 2 Tsp
- Naan bread (each cut into 6 wedges) – 2
- Whole green lentils – 60g
- Hot water – 1.25L
- Madras curry powder – 1 Tsp
- Cayenne pepper – pinch
- Extra light sour cream – 2 Tsp
- Chopped fresh coriander – 1 Tsp
- Fresh coriander leaves – to garnish
Preheat oven to 230°C. Line a baking tray with foil. Place pumpkin on lined tray. Drizzle with oil and toss to coat. Bake in preheated oven for 15-17 minutes or until golden. Set aside for 5 minutes to cool. Place naan bread on a baking tray and bake for 2-3 minutes or until warm and crisp.
Meanwhile, place lentils and water in a saucepan over high heat. Cover and bring to a boil. Boil, uncovered, for 15 minutes or until just tender. Drain lentils, return to pan with pumpkin, curry powder, and cayenne pepper. Use a potato masher or fork to crush until roughly mashed. Add the sour cream and chopped coriander, and mix well.
Spoon dip into bowl, sprinkle with coriander and serve with naan.
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