Burmese Pumpkin Curry (Hnget Tha Ti)

Ingredients

• about 450 g Pumpkin
• 1 can Coconut milk
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 0.5 tsp Turmeric powder
• 0.25 tsp Cumin powder
• 0.25 tsp Coriander powder
• 2 tbsp Vegetable oil
• 1 tbsp Brown sugar
• 0.5 tsp Salt
• 0.5 cup Water
• 0.25 cup Cilantro

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

Instructions

1. 1Peel, seed, and cube the pumpkin.
2. 2Heat vegetable oil in a large pot over medium heat.
3. 3Add chopped onion and sauté until softened, about 5 minutes.
4. 4Add minced garlic and ginger and cook for 1 minute more.
5. 5Stir in turmeric powder, cumin powder, and coriander powder.
6. 6Add the pumpkin cubes and cook for 5 minutes.
7. 7Pour in the coconut milk and water. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the pumpkin is tender.
8. 8Stir in brown sugar and salt to taste.
9. 9Garnish with chopped cilantro and serve hot with rice.

Related Guides