This recipe is for a simple and easy homemade roasted pumpkin curry with pork. I am sure you are tired of peeling off those ripened pumpkin skin (not an easy task for sure). This video teaches you how to easily peel the pumpkin skin off. With Nepali spices, this roasted pumpkin curry makes a great meal that you could try in Nepali style. I added pork but you could always choose a protein of your choice. It can be served with rice.
Ingredients:
2 lb pumpkin puree from 1 small pumpkin
1 lb chopped pork
1 tsp mustard seeds
1 tbsp ginger paste
1/2 tbsp garlic paste
1 tsp turmeric powder
2 tsp cumin powder
2 tsp coriander powder
2 tsp chili powder
salt to taste
2 tbsp oil x 2
1 cup water
cilantro to garnish
Steps:
- Pre-heat the oven at 400°F.
- Cut the medium size pumpkin into half and remove all the seeds. Bake for 45 minutes. Remove the skin once cooled down.
- Mash the pumpkin and set it aside.
- Heat olive oil on medium size non-stick pan. Add chopped pork and stir-fry for 10-15 minutes over medium heat.
- Move the cooked pork in one corner of the pan and add 2 tbsp oil on the empty space.
- Add mustard seed and let it pop for 1-2 minutes. Add ginger garlic paste and mix it all together with pork.
- Add turmeric powder, mashed pumpkin, salt, cumin powder, coriander powder and chili powder.
- Add some water and let it simmer for 5-6 minutes over low heat.
- Spicy pork pumpkin curry is ready to serve. Serve with rice/quinoa.
