Pumpkin Coconut Curry

Pumpkin is considered cooling, soothing, moisturizing, and an excellent cure for constipation. It is sweet in taste, heavy, and grounding. Adding coconut milk and spices makes this curry the perfect end-of-summer dish, suitable for cooling off the heated mind while being warm enough for the body since the temperature starts to drop as the fall approaches.

Serves 4-5

Ingredients:

2 cups pumpkin, cubed
1 tbsp ghee or coconut oil
2 cups coconut milk
1 chili pepper
1 tbsp freshly grated ginger
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp jaggery (or any sweetener other than honey)
1 cinnamon stick
2 anise stars
10 curry leaves or kefir lime leaves
1 tsp coriander seeds
1 tsp cumin seeds
5 cardamom pods
1/2 tsp fennel seeds
1/2 tsp black pepper
1 tsp salt
Juice of 1 lime

Preparation Method:
– Into a large pot, add the ghee or coconut oil, red chili, fennel seeds, cardamom pods, cinnamon stick, star anise, coriander seeds, and cumin seeds. Toast the spices until they release their aroma.
– Add the curry leaves, grated ginger, and pumpkin. Stir to coat the pumpkin with the spices. Add turmeric, cumin powder, jaggery (or another sweetener), and coconut milk. Close the lid and cook for 10-12 minutes until the pumpkin softens.
Add lemon juice and salt. Adjust the spices if needed and serve warm over rice, Jeera Rice, or noodles, or have it as a soup.