Pumpkin Curry

Vegan pumpkin curry recipe, an amazing main course for the intensity of its flavors.

Difficulty: Easy
Preparation: 35 min.
Serves: 4

• 1 kg. of peeled and chopped pumpkin.
• 2 large onions.
• 1 pepper.
• 2 cloves of garlic.
• 2 cups mushrooms or mushrooms
• 4 large ripe tomatoes or a small can of crushed tomatoes.
• A cup of grated coconut.
• 1 can coconut milk.
• Olive oil.
• Water, salt, turmeric, paprika, clove powder, cumin, nutmeg, a pinch of cinnamon, black pepper to pique little or cayenne if you like very spicy.

Preparation

Fry in olive oil two cloves of garlic chopped, along with two large onions chopped. When they start to change color, onions, add pepper and diced pumpkin.

Fry lightly everything in its own juice, add salt, turmeric, clove powder, cumin, a pinch of nutmeg, paprika, cinnamon and pepper, advise use spices without fear, it is the curry.


When everything is half cooked, add the peeled and crushed tomatoes or canned crushed tomatoes small to have everything done in tomato sauce.

Stir often to prevent sticking and blend flavors.

It adds grated coconut, is a great thickener. Add the can of coconut milk and cook everything together.

Try salt and check to add a little spice, it has to be a plate of intense and aromatic as it is eaten with boiled rice.

Comments Recipe

Serve with basmati rice cooked with whole cloves, garlic, bay leaf and salt and sauté with olive oil 5 cloves of garlic into pieces.

This is a main dish surprising flavor.