© 2014 Dover Vineyards

Pumpkin Curry

Not quite Indian- more of a British curry. This makes a lot of food, so have some people over for dinner! 

 

3 cups cubed raw pumpkin

2 medium potatoes, chopped

1 medium onion, chopped

4 cloves garlic, minced

2 carrots, chopped

1/2 cup vegetable oil

2 tomatoes, peeled

1 lb snow or snap peas

2 TBS cumin

2 TBS coriander

1 tsp cinnamon

1 TBS ginger

1 can coconut milk

1 bullion cube (vegetable or chicken)

salt and crushed red pepper to taste

Saute onion, potato, pumpkin, and garlic in vegetable oil. Coat the vegetables well. Add in spices and allow them to toast, but not burn. Make sure to be stirring constantly. Add in the tomatoes and the bullion cube. Then add in the coconut milk and allow to simmer for 5 minutes. Add in the salt and crushed red pepper for desired spiciness. Finally, add in the snow peas and allow to simmer for 2 more minutes. Serve with rice.