Burmese Pumpkin and Coconut Curry

Ingredients

• 2 cups Pumpkin (cubed)
• 1 can Coconut Milk (full-fat)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Chili Flakes (optional)
• 1/2 cup Vegetable Broth
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 1/4 cup Fresh Cilantro (chopped, for garnish)

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 medium onion, diced, to the pot. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
4. 4Stir in the 1 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, and 1/4 teaspoon of chili flakes (if using). Cook, stirring constantly, for 30 seconds until the spices are fragrant.
5. 5Add the 2 cups of pumpkin, cubed, and the 1/2 cup of vegetable broth to the pot. Stir everything together. Bring the mixture to a gentle simmer, then cover the pot with a lid. Cook for 15 minutes, or until the pumpkin cubes are easily pierced with a fork.
6. 6Pour the 1 can of coconut milk into the pot. Stir well to combine it with the pumpkin mixture.
7. 7Lower the heat to low (200°F / 95°C). Let the curry simmer gently, uncovered, for another 10 minutes. This allows the flavors to blend together. Stir in the 1 teaspoon of salt.
8. 8Serve the Burmese Pumpkin and Coconut Curry hot. Garnish with the 1/4 cup of fresh cilantro, chopped, just before serving. This curry is delicious served with rice.

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