Pumpkin, an essential ingredient in South Indian cuisine, takes center stage in our Madras Pumpkin Curry. This flavorful dish not only celebrates the culinary heritage of South India but also offers a delightful way to use up leftover pumpkins, blending their hearty goodness with the bold flavors of Madras curry.
Ingredients:
2 tbsp coconut oil1 lb pumpkin, cubed
1 can chickpeas, drained
1/4 cup coconut milk
1/4 cup cilantro, chopped
Instructions:
Preheat the oven to 350°F (175°C).Toss pumpkin cubes with 2 tbsp oil, salt, and pepper. Spread on a baking sheet and bake for 30 minutes.
In a saucepan, heat 1 tbsp oil, add Saag sauce, and warm.
Add roasted pumpkin to the sauce, stir, and heat.
Serve and enjoy!
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