This is a simple pumpkin curry. You can make quickly for lunch or dinner. Goes with steam rice, roti, and bread.
Preparations time + cooking times 35 mins.
500 g ( without skin and seed) cut into 2.5 cm cubes
375 ml coconut milk
50 g peeled onion
1(5 g) peeled clove garlic (optional)
1 to 2 fresh green chilli (optional)
1tsp level rock salt (I used himalayan salt)
2 tsp freshly ground coriander
1/2 tsp — 1tsp level chilli powder, (your level of the hot balance)
1/2 tsp level ground turmeric
1/4 tsp level ground fennel
1/4 tsp level ground cumin
1/8 tsp (pinch of) ground cinnamon
1/4 tsp level roasted fenugreek (optional)
1 stem curry leave (optional)
Place onion, chilli and garlic into TM bowl. Chop for 5 seconds, speed 5.
Place all above ingredients into TM bowl. Bring to boil for 7 minutes, soft, revers, cover with MC.
Remove MC from the TM lid. Gently stir with spatula. Cook for another 90 degree celsius, soft, revers, 16 to 17 minutes.
Serve with steam rice or roti or bread.