Spicy Pumpkin Curry Crazy Sauce Recipes

EASY INDIAN-STYLE PUMPKIN CURRY

Steps:

• 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.
• 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.
• 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.
• 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.

PUMPKIN CURRY SAUCE RECIPE

Steps:

• Heat the oil in a large skillet over medium heat.
• Once the oil is hot, add onion, garlic, and ginger to the pan.
• Cook the aromatics until the onion is translucent, about 5 minutes.
• Add the red curry paste, pumpkin puree, coconut milk, pepper, and salt to the pan and stir well. Bring the curry sauce to a simmer and cook for 15 minutes.
• Serve and enjoy.