During fall season in Northern California, you can get a variety of pumpkins at grocery stores. I totally love whipping up this awesome easy to make curry from coastal Karnataka called "Valval". I like to eat it as a soup.
Winter Vegetables Coconut Curry/Soup
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
1 cup pumpkin cubed
1/2 cup white pumpkin cubed (also known as winter melon)
1/2 cup ridge gourd or any winter squash (optional)
1/2 cup apples (optional)
1-2 serrano chili as per your taste
1/4 cup almond or cashew flour
2 cans of coconut milk
salt to taste
1 Tbsp ghee
1 tsp cumin
1 tsp mustard seeds (optional)
1 sprig curry leaves (optional)
Directions
- Cook all the vegetables and chillies together in a thick-bottomed saucepan with a little water. Let them simmer gently—the vegetables will release their own moisture.
- Stir in the coconut milk, salt, and almond flour. Bring to a gentle boil and cook until the vegetables are fully tender and everything comes together.
- In a small seasoning pan, heat ghee. Add cumin and mustard seeds; let them splutter. Toss in the curry leaves, then take off the heat and pour the fragrant seasoning over the curry.
- Serve warm with rice—or enjoy it as a nourishing soup.
Notes
Pumpkin and coconut milk are the main ingredients in this recipe. You can choose any type of pumpkin. Other vegetables like buttercup squash, carrots, and yams can be added for extra flavor.
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