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Pumpkin curry

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Adjust Servings:
1 Cup (Cut into small cubes) Pumpkin/Butternut Squash
1 Table Spoon White rice
2 Cloves Garlic
1 Green chilli
1/4 tea spoon Cumin seeds
1/4 tea spoon Turmeric Powder
2 Table Spoon Coconut powder
1 Cup Water
1/2 Tea spoon Mustard seeds
1 Table Spoon Coconut oil
Salt to taste

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Pumpkin curry

  • Gluten Free
  • Vegan




Health Tip :- 

Pumpkim is a power pack of fiber, which can keep you feel full with low calorie,which aid weight loss. 🙂


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  1. soak the white rice in water for an hour minimum.
  2. Cook the pumpkin with enough water and salt untill soft and mash nicely (u can also pressure cook for one whistle).Reserve the water left after cooking the pumpkin.
  3. Nicely grind the soaked rice,garlic,green chilli,turmeric powder, cumin seeds, coconut powder with 1 cup of water (which u reserved after cooking pumpkin).
  4. Pour the grinded mix to the cooked and mashed pumpkin and cook for 5 to 8 mins on low medium flame. It will get thicken, that is the right consistency.now switch off the flame.
  5. Now heat coconut oil in a small pan and put mustard seeds and splutter. Then  pour it on to the pumpkin curry.
  6. Garnish with  coriander leaves and enjoy!!

Tips & Tricks

  • Use fresh coconut instead of coconut powder , which will enhance the taste.
  • While you splutter the mustard seed,use curry leaves also,which will give nice aroma.
  • You can increase or reduce the green chilli as per the hotness of the chilli or as you prefer.
  • You can also use butter squash instead of pumpkin, which also will give same texture and taste .


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