Burmese Pumpkin Curry (Hin Thoke)

Ingredients

• 2 lbs Pumpkin
• 2 tbsp Coconut Oil
• 1 large Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 1 can Coconut Milk
• 1 cup Vegetable Broth
• 1 tbsp Lime Juice
• 1/4 cup Cilantro
• 1 tbsp Chickpea Flour

Instructions

1. 1Place a large heavy-bottomed pot (at least 6-quart capacity) over medium heat (approximately 300-325°F or 150-163°C). Add the 2 tablespoons of coconut oil and allow it to melt completely.
2. 2While the oil heats, finely dice the 1 large onion, mince the 3 cloves of garlic, and grate the 1 inch of ginger. Add the diced onion, minced garlic, and grated ginger to the pot. Sauté, stirring frequently, for 5-7 minutes, until the onion is translucent and softened.
3. 3Add the 1 teaspoon of turmeric powder and 1/2 teaspoon of chili powder to the pot. Stir continuously for 1 minute, allowing the spices to become fragrant.
4. 4Peel the 2 lbs of pumpkin and cut it into 1-inch cubes. Add the cubed pumpkin to the pot and stir well to ensure all pieces are coated evenly with the spices.
5. 5Pour in the 1 can of coconut milk and the 1 cup of vegetable broth. Increase the heat to medium-high (approximately 350-375°F or 175-190°C) and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (approximately 200-225°F or 93-107°C), cover the pot with a lid, and cook for 25-30 minutes, or until the pumpkin pieces are fork-tender and easily pierced.
6. 6In a small bowl, whisk together the 1 tablespoon of chickpea flour with 2 tablespoons of cold water until a smooth slurry forms. Pour this slurry into the simmering curry, stirring constantly, and continue to simmer for another 5 minutes, or until the curry has visibly thickened.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lime juice. Roughly chop the 1/4 cup of cilantro and sprinkle it over the curry as a garnish. Serve the Burmese Pumpkin Curry immediately, perhaps alongside cooked white or brown rice.

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