Pumpkin Curry / Curry Beef

Do not use squash instead. This is for pumpkin. 

Amish village. Pumpkin in autumn.

Amish village. Pumpkin in autumn. (Photo credit: Wikipedia)

1 whole young pumpkin diced do not peel. Yes you will eat the skin (4-6 cups do not use canned)

1 whole red onion diced in 1/4 inch cubes

1 whole garlic peeled not chopped

1/2 cup cilantro

1 can of coconut milk or if you can get it in a jar or better form than can even better.

1/2 lb of red or yellow lentils

1/2 tbsp of salt

1/2 tbsp of pepper

1 tbsp of curry powder

Boil the pumpkin in twice the water as there is pumpkin. Cook for 15 minutes. Add 2 cups of water and lentils. Cook for 15 minutes and add garlic, onion and cover and cook until lentils are tender. Add seasoning and cook for another ten minutes. Most of the water should be evaporated. Add the coconut milk and cilantro  Remove from heat and let rest for five to ten minutes. Enjoy with millet, spelt or wild rice.

I stole this recipe from a terrible person I worked with a lived with in West Palm. He’s from Sri Lanka  A brute but a good cook. He would make this with curry beef. If you are interested in the beef see bellow.

Curry Beef

1 whole red onion sliced

2 10 oz inch cut rib eye steaks cubed

1/2 can of coconut oil

1 tbsp of curry powder

salt and pepper to taste.

2 tbsp of coconut oil

Cook onions in coconut oil until tender, brown the beef.  Add curry powder, salt and pepper. Once the beef is cooked to your liking add coconut milk and let rest five minutes.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s