John Myers
Indian Pumpkin and Peanut Curry
The perfect indian pumpkin and peanut curry recipe with a picture and simple step-by-step instructions.
- 60 g Roasted peanuts
- 350 g Diced Hokkaido pumpkin
- 1 Pc. Aubergine, alternatively 2 peppers
- 2 tbsp Sesame
- 1 tbsp Tamarind pulp
- 2 tbsp Peanut butter
- 400 ml Coconut milk
- 1 tsp Chili powder
- 1,5 tsp Ground coriander
- 2 tbsp Ghee or coconut oil
- 1 tbsp Brown mustard seeds
- 1 tsp Cumin, cumin seeds
- 12 Pc. Curry leaves
- Salt
- 1 pinch Sugar
- Dice the pumpkin and aubergine (or paprika) bite-sized. Pound the sesame in a mortar a little.
- Mix the tamarind pulp with approx. 100 ml hot water and let it soak for a few minutes. Then pass through a sieve and collect the liquid. Mix the liquid with the sesame, peanut butter, 250 ml coconut milk, chili powder and ground coriander.
- Melt the ghee in a large pan (wok also works) over medium heat and roast the mustard seeds with cumin and curry leaves until the mustard seeds start to crackle (be careful, they start to crack ;-)).
- Add the prepared vegetables and fry all over. Pour in 150 ml of coconut milk (the rest of the can), lightly salt, put the lid on and simmer for about 15 minutes. Then put everything in a bowl and set aside.
- Add the peanuts and the previously mixed peanut butter and coconut sauce to the pan and simmer until creamy over a medium to high temperature, stirring occasionally. Add salt and sugar to taste. (Possibly a pinch of vegetable stock powder … is not Indian, but I found it perfect 😉
- Add the vegetables that have been set aside, first without liquid and then add enough coconut milk as needed to keep the sauce creamy. Let simmer for another 5 minutes.
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