Pumpkin with Coconut and Curry

Name: Pumpkin with Coconut and Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 can coconut milk; 79 milliliters shredded coconut, plus more for garnish; 1 teaspoon crushed red pepper; 1 teaspoon curry; 1 garlic clove, minced; 1 teaspoons ground cumin; 118 milliliters thinly sliced onion; 946 milliliters diced pumpkin; 4 servings Salt and pepper; 1 Tbsp vegetable oil

The recipe Pumpkin with Coconut and Curry is ready in approximately 45 minutes and is definitely an outstanding gluten free, whole 30, and vegan option for lovers of Indian food. One portion of this dish contains about 4g of protein, 30g of fat, and a total of 327 calories. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, curry, salt and pepper, and a few other things to make it today. A couple people really liked this side dish.

Instructions

Heat the vegetable oil in a medium sauce pan.

Ingredients you will need

Vegetable Oil

Sauce

Equipment you will use

Sauce Pan

Add the onions and cook for about 5 minutes.

Ingredients you will need

Onion

Add the garlic and pumpkin and cook for about 2 minutes over medium-low heat.

Ingredients you will need

Pumpkin

Garlic

Add the coconut milk, cumin, curry, salt, pepper and crushed red pepper. Cover and cook for 10 minutes.

Ingredients you will need

Red Pepper Flakes

Coconut Milk

Pepper

Cumin

Curry Powder

Salt

Add the shredded coconut, stir and cook for 2 minutes more.

Ingredients you will need

Shredded Coconut

Serve immediately.

Equipment

Sauce Pan

Ingredients

Servings:

1can

coconut milk 79milliliters

shredded coconut, plus more for garnish 1teaspoon

crushed red pepper 1teaspoon

curry 1

garlic clove, minced 1teaspoons

ground cumin 118milliliters

thinly sliced onion 946milliliters

diced pumpkin 4servings

Salt and pepper 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Beaumont Hope Marguerite Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 35 dollars per bottle.