This Indian pumpkin curry is a delicious and healthy vegetable curry that can be made in less than 30 minutes for a weeknight dinner. Vegan & gluten-free!
INGREDIENTS
ā¢600 grams Pumpkin about 4 cups, peeled and cut pieces
ā¢1 tablespoon Ghee or Oil
ā¢1 teaspoon Cumin seeds (Jeera)
ā¢1 Green Chili Pepper diced, optional
ā¢Ā½ tablespoon Ginger grated
ā¢Ā½ tablespoon Garlic minced
ā¢1 cup Onion diced
ā¢1 cup Tomato chopped
ā¢Ā¼ cup Water
ā¢Ā½ teaspoon Garam Masala
ā¢1 teaspoon Dry Mango powder (Amchur) or lime juice
ā¢Ā½ teaspoon Sugar or crushed jaggery, adjust to taste
ā¢Cilantro leaves to garnish
Spices
ā¢Ā¼ teaspoon Ground Turmeric (Haldi powder)
ā¢2 teaspoon Coriander powder (Dhaniya powder)
ā¢Ā¼ teaspoon Red Chili powder (Mirchi powder) adjust to taste
ā¢1 teaspoon Salt adjust to taste
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