Pumpkin Seed Curry Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions, ginger, and garlic. Saute until onions turn golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and mushy.
• STEP 4.Add roasted pumpkin seeds and coconut milk. Mix well and simmer for 5-7 minutes.
• STEP 5.Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

Cooking Tips

• Roast the pumpkin seeds before adding them to the curry for a nuttier flavor.
• Adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier curry, you can blend the pumpkin seeds with coconut milk before adding them to the curry.

Storage and Serving

• Leftover pumpkin seed curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the pumpkin seed curry with steamed rice, quinoa, or naan bread for a complete meal.