Burmese Pumpkin Curry (Labu Hin)

Instructions

1. 1Prepare the about 910 g pumpkin by peeling it, removing the seeds, and cutting it into 2.54 cm cubes.
2. 2Finely dice the 1 medium onion. Mince the 3 cloves garlic and the 2.54 cm ginger.
3. 3Heat the 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until the onion pieces are soft and translucent.
4. 4Add the minced garlic and minced ginger to the pot. Cook for 1-2 minutes, stirring constantly, until they smell fragrant.
5. 5Stir in the 1 tsp turmeric powder, 0.25 tsp chili powder, and 0.5 tsp cumin powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
6. 6Add the 2.54 cm cubes of pumpkin and the 1 can of coconut milk to the pot. Stir everything together. Increase the heat to medium-high to bring the mixture to a gentle simmer.
7. 7Once simmering, reduce the heat to low, cover the pot, and cook for 25-30 minutes. Stir occasionally. The curry is ready when the pumpkin pieces are easily pierced with a fork and have softened.
8. 8Stir in the 0.75 tsp salt. Taste the curry and add more salt if needed. Serve the Burmese Pumpkin Curry hot, ideally with rice.

Related Guides