Pumpkin Curry Recipe

• 1 pound pumpkin or butternut squash, cut into 1-inch cubes
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 2 1/2 cups water
• 7 ounces freshly grated coconut
• 1 teaspoon cumin seeds
• 1 tablespoon sunflower oil
• 1 teaspoon black mustard seeds
• 8-10 curry leaves
• 2 small red chiles, split in half lengthwise
• Salt

1. Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water.
2. Bring to a boil and simmer gently for 6-8 minutes or until tender.
3. Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds.
4. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes.
5. Remove from heat.
6. In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles.
7. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry.
8. Season and serve.

pumpkin, turmeric, paprika, water, coconut, cumin seeds, sunflower oil, black mustard seeds, curry, red chiles, salt

Taken from www.chowhound.com/recipes/pumpkin-curry-10097 (may not work)