Pumpkin and Coconut Curry
For dinner, get a little Thai inspiration with gluten-, dairy-, soy-, refined sugar- and egg-free Pumpkin and Coconut Curry.
- 1 pound fresh pumpkin, peeled and cut into medium chunks
- 2 cups water
- 1 green chili
- 3 pieces dried tamarind
- 1 teaspoon salt
- ½ cup grated coconut
- 2 teaspoons sunflower oil
- 3 shallots, sliced
- 6 fresh curry leaves
Place the pumpkin chunks in a large pot and cover with water. Add the green chili, tamarind and salt. Cover and cook until the pumpkin is soft.
In a mixer, blend the grated coconut with a small amount of water until a smooth paste is formed.
Once the pumpkin is soft, remove the pieces from the water, reserving the water in the pot. Mash the cooked pumpkin with a fork until smooth.
Return the pumpkin to the water. Add the coconut paste and cook on low for several minutes.
In another pan, heat oil over medium heat. Add the shallots and curry leaves, and stir fry until shallots turn golden brown.
Add the shallots and curry leaves to the pumpkin and coconut. Stir well and serve hot with rice or flatbread.
Nutrition Analysis: 110 cal, 6 g fat, 0 mg chol, 590 mg sodium, 16 g carbs, 3 g fiber, 7 g sugar, 2 g protein.
Tes Photchaman Yuphin travels the world with her husband and son, sharing recipes from her adventures and from her homeland of Thailand. She blogs at tesathome.com.
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