Burmese Pumpkin Curry

Ingredients

• 1 lb Pumpkin
• 1 can Coconut Milk
• 1 medium Onion
• 2 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric Powder
• 1/4 tsp Chili Powder
• 1/2 cup Vegetable Broth
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 4 cups Cooked Rice

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat, which is about 350°F (175°C).
2. 2Add the 1 medium chopped onion, 2 minced cloves of garlic, and 1 tablespoon of grated ginger to the pot. Sauté, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Stir in the 1 teaspoon of turmeric powder and the 1/4 teaspoon of chili powder. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the 1 lb of pumpkin, cut into 1-inch cubes, and the 1/2 cup of vegetable broth to the pot. Bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes, or until the pumpkin is fork-tender. The pumpkin should be easily pierced with a fork but not mushy.
5. 5Pour in the 1 can of coconut milk and stir to combine. Let the curry simmer gently, uncovered, for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 6Stir in the 1/2 teaspoon of salt. Taste the curry and add more salt if needed, but do not add more than the 1/2 teaspoon listed.
7. 7Serve the Burmese Pumpkin Curry hot over the 4 cups of cooked rice.

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