Burmese Pumpkin Curry

Ingredients

• about 910 g Pumpkin
• 1 can (13.5 oz) Coconut Milk
• 1 large Onion
• 4 cloves Garlic
• 2 inch piece Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/2 cup Vegetable Broth
• 2 tbsp Vegetable Oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel, seed, and cube the pumpkin into 2.54 cm pieces.
2. 2Heat vegetable oil in a large pot over medium heat.
3. 3Add chopped onion and cook until softened, about 5 minutes.
4. 4Add minced garlic and ginger and cook for another minute until fragrant.
5. 5Add turmeric powder, cumin powder, and coriander powder. Cook for 30 seconds, stirring constantly.
6. 6Add the cubed pumpkin and vegetable broth. Bring to a simmer, then reduce heat and cover. Cook for 20-25 minutes, or until the pumpkin is tender.
7. 7Stir in coconut milk and simmer for another 5 minutes.
8. 8Garnish with fresh cilantro before serving. Serve with rice.

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