Pumpkin Curry

Most Trinidadian recipes have an Indian or African influence, this is an Indian influenced recipe I learnt while living in Trinidad. The bright orange colour of pumpkin is a dead give away that pumpkin is loaded with an important antioxidant, beta-carotene. Here is a recipe to make simple and tasty pumpkin.

1/4 of a medium pumpkin chopped
1 tsp garlic paste or 3 cloves chopped garlic
1 tsp methi (fenugreek) seeds
1 tsp jeera (cumin) seeds
2-3 thai peppers chopped
1 tbsp vegetable oil
Salt to taste

1. In a pot, add oil and when hot add jeera seeds and methi seeds.
2. When jeera seeds start to splutter, add garlic paste or chopped garlic and stir for about 3-5 seconds .
3. Add chopped peppers and stir for about 5-6 seconds. Add salt.
4. Add chopped pumpkin and cook on medium heat. Stir from time to time so the pumpkin doesn't burn. Add a little water to help cook faster. Stir and add water when necessary. When pumpkin is cooked, taste and add salt if necessary.


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