Burmese Pumpkin Curry (Bu Thee Hin)

Ingredients

• 2 cups Pumpkin, cubed
• 1 can Coconut milk
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Chili powder (optional)
• 1/2 cup Vegetable broth (or water)
• 1/4 teaspoon Salt
• 2 tablespoons Peanut oil (or vegetable oil)
• 1/4 cup Cilantro, chopped

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

Instructions

1. 1In a pot or large skillet, heat peanut oil over medium heat. Add chopped onion and sauté for 3-5 minutes until softened.
2. 2Add minced garlic and ginger and sauté for another minute until fragrant.
3. 3Stir in turmeric powder and chili powder (if using). Cook for 30 seconds until fragrant.
4. 4Add cubed pumpkin to the pot and stir well to coat with the spices.
5. 5Pour in coconut milk and vegetable broth. Bring the curry to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the pumpkin is tender.
6. 6Season with salt to taste.
7. 7Garnish with chopped cilantro before serving. Serve hot with rice.

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