Maldivian Coconut Pumpkin Curry

Ingredients

• 1 kg (2.2 lbs) pumpkin, peeled and cubed 1 kg (2.2 lbs) pumpkin, peeled and cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add cumin seeds, fenugreek seeds, and cinnamon stick. Sauté for a minute until fragrant.
3. 3.
   Add chopped onions and cook until they turn golden brown.
4. 4.
   Stir in minced garlic, grated ginger, and green chilies. Sauté for another minute.
5. 5.
   Add turmeric powder and mix well.
6. 6.
   Add the cubed pumpkin and season with salt. Stir to coat the pumpkin with the spices.
7. 7.
   Pour in the coconut milk and bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for about 20-25 minutes or until the pumpkin is tender.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a pumpkin that is firm and has a vibrant orange color. This will ensure a sweet and flavorful curry.

Tips & Tricks

• For a spicier curry, add more green chilies or sprinkle some chili flakes.
• If you prefer a thicker curry, simmer the dish uncovered for a few extra minutes to allow the sauce to reduce.
• Feel free to add other vegetables such as carrots or bell peppers to enhance the nutritional value and add more color to the dish.
• To make the curry more indulgent, you can add a splash of coconut cream at the end.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Maldivian Coconut Pumpkin Curry hot with steamed rice or freshly made roti. The creamy and aromatic curry pairs perfectly with the fluffy rice or the soft roti, allowing you to savor the flavors of Maldivian cuisine.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Maldivian bowl or on a decorative plate to enhance the visual appeal of the dish.