Easy Burmese Pumpkin Curry Recipe
This simple pumpkin curry is influenced by a Burmese recipe I came across, and it features mint, tamarind and ginger and a good punch of chilli heat!
Servings 2 Servings
Calories 501kcal
Ingredients
- 500 g Butternut Squash or Pumpkin 17oz
- 50 g Tamarind Pulp 35mm or 1½" cube
- 1 tablespoon Cooking Oil
- 1 teaspoon Ground Turmeric
- 1 Small Onion 75g
- 15 g Grated Ginger ½ thumb sized piece
- 2 Garlic Cloves
- 1 Red Chilli Pepper
- 1½ tablespoon Light Soy Sauce
- 1 tablespoon Mint Sauce
Instructions
- Roughly chop the Tamarind pulp and place it in a bowl with 50ml (3 tablespoon + 1 tsp) boiling water. Allow it to steep for 10 minutes, stirring occasionally and then pass it through a fine mesh sieve.
- Peel, deseed and cut the pumpkin or squash into a 20-25mm (¾-1) dice.
- Peel and grate the onion.
- Mash the garlic cloves.
- Peel and grate the ginger.
- Finely chop the chilli pepper.
- Add the cooking oil to a 28cm or 11" frying pan or skillet over a medium heat. When the oil is up to temperature, add the turmeric and stir.
- Throw in the garlic, ginger, chilli and grated onion. Cook for 3-4 minutes, stirring occasionally.
- Add the tamarind pulp, mint sauce and soy sauce and stir.
- Add the pumpkin and 125ml (½ Cup) water, then stir and add a lid. Cook for 20-25 minutes on low to medium or until the pumpkin is cooked through.
- Before serving, have a taste and add more soy sauce if you need more salt and maybe a sprinkle of sugar; the latter will depend on your pumpkin.
Video
Nutrition
Serving: 1 | Calories: 501kcal | Carbohydrates: 53g | Protein: 22g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 50mg | Sodium: 1545mg | Fiber: 7g | Sugar: 21g
