Burmese Pumpkin Curry ( মিষ্টি কুমড়া তরকারি)

Ingredients

• about 910 g Pumpkin
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1 can Coconut Milk
• 2 tbsp Vegetable Oil
• 2 tbsp Cilantro
• 1 tsp Salt

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

Instructions

1. 1Peel, deseed, and cube the pumpkin into 2.54 cm pieces.
2. 2Heat the vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
3. 3Stir in the turmeric powder, cumin powder, and coriander powder. Cook for 1 minute.
4. 4Add the cubed pumpkin and stir well. Cook for 5 minutes.
5. 5Pour in the coconut milk and add salt. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the pumpkin is tender.
6. 6Garnish with fresh cilantro before serving. Serve with rice.

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