Minimalist Pumpkin Curry

• 3 1/4 cups pumpkin butternut, squash, peeled and cubed
• 3 tablespoons tomato paste
• 1 11/16 cups coconut cream can of
• 1/2 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon dried basil leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon chilli flakes
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• water if needed

1. Heat the oil in a small pot over medium heat.
2. Put turmeric, coriander, cumin, ginger, chilli flakes, cinnamon into the pot and fry spices for about 30 sec - 1 min.
3. Add pumpkin and stir to coat pumpkin for about 1 mins.
4. Add coconut cream, tomato paste, brown sugar, salt, pepper and basil leaves and stir.
5. Cover pot with lid and simmer over medium heat for about 5 - 7 mins.
6. Stir regularly.
7. Watch over so it does not boil over.

pumpkin butternut, tomato paste, coconut cream, brown sugar, vegetable oil, basil, ground cumin, ground turmeric, ground coriander, ground black pepper, ground ginger, chilli flakes, ground cinnamon, salt, water

Taken from www.yummly.com/recipe/Minimalist-Pumpkin-Curry-1665729 (may not work)