Burmese Pumpkin Curry

Ingredients

• 2 cups Pumpkin
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 2 tablespoons Vegetable Oil
• 2 cups Rice
• 1/4 cup Cilantro

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (300-325°F / 150-165°C). Add the 2 tablespoons of vegetable oil and heat for 1-2 minutes, until it shimmers slightly. Add the 1 medium onion, cut into 1/2-inch pieces, and cook, stirring occasionally, for about 5 minutes until the onion pieces are softened and translucent.
2. 2Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Cook, stirring constantly, for about 1 minute until you can smell their strong aroma.
3. 3Stir in the 1 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/2 teaspoon of coriander. Cook, stirring constantly, for 30 seconds until the spices become fragrant.
4. 4Add the 2 cups of pumpkin, cut into 1-inch cubes, to the pot. Stir thoroughly to ensure all pumpkin pieces are evenly coated with the spices.
5. 5Pour in the 1 can of coconut milk and stir to combine all ingredients. Increase the heat to medium-high (325-375°F / 165-190°C) and bring the mixture to a gentle simmer, where small bubbles just begin to break the surface.
6. 6Reduce the heat to low (200-250°F / 95-120°C), cover the pot with a lid, and let the curry simmer for 20-25 minutes. Stir the curry occasionally to prevent sticking; the curry is done when the 2 cups of pumpkin pieces are easily pierced with a fork.
7. 7While the curry simmers, cook the 2 cups of rice. In a separate medium saucepan, combine the 2 cups of rice with 4 cups of water and bring to a boil over high heat (212°F / 100°C); then reduce the heat to low (200-250°F / 95-120°C), cover, and simmer for 15-20 minutes until the water is absorbed and the rice is tender. Remove from heat and let the rice rest, covered, for 5 minutes before fluffing it with a fork.
8. 8Serve the Burmese Pumpkin Curry hot over the cooked 2 cups of rice. Garnish each serving with the 1/4 cup of fresh cilantro, chopped.

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