Pumpkin Curry Cooked in Coconut Oil

How many of you like eating Pumpkin (in Mauritian terms: Ziromon)?

I am personally not a fan unless I am having same in a 7-curry meal in an indian wedding. I do not like the mashed texture so in order to set the right example for my little one, I came up with this recipe.

Pumpkin cooked in coconut oil – you will feel you are eating potato curry 🙂

Try it out:

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Pumpkin Curry Cooked in Coconut Oil

Course

Dinner, Main Dish

Cuisine

Indian, Mauritian

Servings

Ingredients

• 1 piece Pumpkin
• 1 tbsp Coconut oil organic
• 1 medium Onion
• Ginger/Garlic paste
• Tomato puree
• Coriander leaves
• 1/2 tsp cumin powder optional

Course Dinner, Main Dish Cuisine Indian, Mauritian Servings Ingredients 1 piece Pumpkin 1 tbsp Coconut oil organic 1 medium Onion Ginger/Garlic paste Tomato puree Coriander leaves 1/2 tsp cumin powder optional

Instructions

1. Cut the pumpkin in small pieces.

   
2. In a pan, put a tbsp coconut oil. If you do not have coconut oil, use some olive oil.

   
3. Put the pumpkin in a single layer. Let it cook for 2 mins then you turn them. Cook for another 2-3 minutes.

   
4. Remove the cooked pumpkin and set aside.

   
5. In the same pan, add some oil - onion - tomato paste - ginger/garlic paste - salt. Let the mixture cook. You can at this stage add the cumin powder if you are using.

   
6. Add the pumpkin ensuring the pieces do not break.

   
7. Garnish with coriander leaves.

   

Recipe Notes

Always consult your pediatrician before giving new ingredient to your baby.