Black Coconut Pumpkin Curry
Directions
- 1Toast the desiccated coconut in a frying pan over medium heat for 5-10 minutes until dark brown. Grind until fine and slightly clumpy.
- 2Toast the rice in a separate frying pan over medium heat for 5-10 minutes until dark brown. Grind until almost fine.
- 3In a clean frying pan, heat coconut oil. Add curry leaves, garlic, pumpkin, salt, turmeric, pandan leaf, green chillies, ginger, black pepper, fenugreek, roasted curry powder, and red pepper powder. Toss until the pumpkin is well coated.
- 4Cover the pumpkin with water and cook for about 15 minutes, or until almost cooked through.
- 5Add coconut cream, toasted rice, and toasted coconut; stir. Cover and cook for another 5 minutes until the pumpkin is tender.
- 6Remove the lid, stir in coconut sugar, and serve, garnished with extra coconut cream and coriander leaves.
Ingredients
- 1 cup desiccated coconut
- 0.5 cup uncooked rice
- 2 tbsp coconut oil
- 6 curry leaves
- 2 cloves garlic
- 0.5 kent pumpkin
- 2 tsp salt
- 1 tsp turmeric
- 1 pandan leaf
- 2 Thai green chilli
- 1 tbsp ginger
- 1 tbsp black pepper
- 0.25 tsp fenugreek
- 1 tbsp roasted curry powder
- 2 tsp red pepper powder
- 3 tbsp coconut milk
- 1 tbsp coconut sugar
- 1 coriander leaves
Equipment
frying panknifegrinder
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