Pumpkin curry

My husband is coming home today from a work trip, and I wanted to make something special for him. I decided to make a pumpkin curry.  It took me a little time to come up with a perfect flavor combination that is just right, but it was diffidently worth my effort.   This curry is delicious!  It is a perfect combination of heat and sweetness, which make it a great comfy dish for a cold rainy day.

There are some ingredients that you won’t find in a regular supermarket, but if you go to a neighborhood asian store they should have them all.

2 tbs olive oil
2 long green chillies, sliced
2 sprigs curry leaves
1 1/2 tsp mustard
1/2 tsp fenugreek seeds (Mehthi seeds)
1 tsp fresh ground ginger
2 tbsp dark curry powder
1 tsp chilli powder
1 tsp turmeric
2 tsp salt
1 tbs honey
1 cans (13.5 OZ) coconut milk

1/2 medium onions, chopped
2 garlic cloves, chopped
1 lb pumpkin, cut into cubes
1/2 cup frozen peas
3 large potatoes
2 carrots

Instructions

Prep your vegetables for cooking.  Cut the pumpkin and the potatoes on cubes and carrots on small disks. Chop onions, garlic and chilli pepper.

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In a large saucepan sauté onions, garlic, curry leaves, and green chillies for about 1 minute.  Then add fenugreek seeds, bring the heat down to low and let it simmer for another couple of minutes.

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Add pumpkin, potatoes, peas and carrots to the pan and mix everything together. Then add mustard, curry powder, chilli powder, turmeric, ginger, salt, honey and coconut milk. Stir it.

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Bring the curry to the boil, cover and cook over low-medium heat until vegetables are tender for about 30 minutes.

Serve the curry with rice or Paratha Bread.

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Enjoy!

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