Name: White Pumpkin with Coconut, Chiles, and Curry Leaves (Parangikai Curry)
Yield: Serves 6
Cuisine: India
Ingredients: 2 fresh green Thai, cayenne, or serrano chiles, stems removed; 2 tablespoons unrefined sesame oil or canola oil; 1 teaspoon coarse kosher or sea salt; 10 medium-size to large fresh curry leaves; 1 teaspoon black or yellow mustard seeds; 1½ pounds white pumpkin, peeled, seeded, and cut into 1-inch cubes (see box); ¼ teaspoon ground turmeric; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Lush yellow and green-flecked, this curry blankets succulent bits of white pumpkin that squirt little bursts of juice with each bite. The fresh coconut is an added bonus and provides a soothing bed for the potent chiles.

Ingredients

1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)

Asia
India
Stew
Main course
Side dish
Gluten-free
Vegan

Method

Pour 1 cup water into a blender jar, and add the coconut and chiles. Puree, scraping the inside of the jar as needed, to make a slightly gritty green-speckled paste.
Heat the oil in a medium-size skillet over medium-high heat. Add the mustard seeds, cover the skillet, and

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Ingredients

Method

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