Updated on May 13th, 2020
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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