![](https://cdn.statically.io/img/www.allrecipes.com/thmb/hsqhPELXyAm9-HwGG0r4KOHpGDQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4648542-6243d2b7e2654d129d463d80c760c82a.jpg)
Ingredients
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5 cups cubed fresh pumpkin
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2 cups water, or as needed
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1 teaspoon ground turmeric
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salt to taste
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½ cup grated coconut
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3 dried red chile peppers
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1 green chile pepper
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2 tablespoons water, or as needed
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1 teaspoon cumin seeds
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1 tablespoon coconut oil, divided
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2 dried red chile peppers
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1 teaspoon mustard seeds
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1 teaspoon skinned split black lentils (urad dal)
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1 tablespoon grated coconut
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6 fresh curry leaves, or more to taste
Directions
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Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
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Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
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Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
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Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.
Recipe Tips
Traditionally, coconut oil is used, but you can use any vegetable oil instead.
For a bit of variety, use your favorite winter squash.
Nutrition Facts (per serving)
176 | Calories |
13g | Fat |
16g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 176 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 11g | 54% |
Sodium 52mg | 2% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 4g | 7% |
Vitamin C 41mg | 46% |
Calcium 77mg | 6% |
Iron 3mg | 15% |
Potassium 656mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.