A yummy pumpkin curry recipe

Pumpkin and Green Pea Curry – adapted from The Shoshoni Cookbook by Anne Saks and Faith Stone

Serves 4-6

Prep time: 45 minutes

Cooking time: 45 minutes

Ingredients:

6 cups cubed pumpkin (or butternut squash)

1 Tablespoon Sunflower Oil

1 medium onion, finely chopped

1 tsp. whole brown mustard seeds

4 cloves garlic, minced

1 inch fresh ginger root, peeled and minced

2 tsp. ground cardamom

1 tsp. ground fennel

2 tsp. ground coriander

1 tsp. ground turmeric

1 bay leaf

Sea salt and ground pepper, to taste

1 cup water

1 cup fresh or frozen peas

¼ - 1/2 cup fresh cilantro, chopped

a dollop of plain yogurt or sour cream to top each serving 

Heat oil in large, heavy saucepan. Saute onion until soft.  Add mustard seeds and heat until they begin to pop.  Then add remaining seasonings (to taste. They may be varied to suit your tastes.) and saute for 2 minutes.

Add pumpkin/squash and water. Cover and simmer 20 minutes or until squash is tender. Do not overcook. Toward the end of cooking, stir in the peas and heat gently. Add fresh cilantro and yogurt as garnish to the dish before serving. Enjoy!