Burmese Pumpkin Curry

Ingredients

• 1.5 lbs Pumpkin, peeled, seeded and cubed
• 1 can Coconut milk
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 0.5 tsp Coriander powder
• 0.5 cup Vegetable broth
• 2 tbsp Vegetable oil
• 2 tbsp Cilantro, chopped

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 medium chopped onion to the pot and cook, stirring occasionally, until it looks soft and see-through, about 5 minutes.
3. 3Add the 3 cloves of minced garlic and 1 tablespoon of grated ginger to the pot. Stir and cook for 1 minute until you can smell their fragrance.
4. 4Add the 1 teaspoon of turmeric powder, 0.5 teaspoon of cumin powder, and 0.5 teaspoon of coriander powder to the pot. Stir everything together and cook for 1 minute.
5. 5Add the 1.5 lbs of cubed pumpkin and the 0.5 cup of vegetable broth to the pot. Stir to combine. Bring the liquid to a gentle simmer, then cover the pot and cook until the pumpkin chunks are easily pierced with a fork, about 20-25 minutes.
6. 6Pour in the 1 can of coconut milk and stir it into the pumpkin mixture. Let it cook gently for another 5 minutes, stirring occasionally, until the curry is heated through and slightly thickened.
7. 7Serve the Burmese Pumpkin Curry hot. Garnish with the 2 tablespoons of chopped cilantro before serving.

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