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Curry Recipies
Ray's Pumpkin Curry

Curry recipies can be so unusual yet yummy. We were at Ray's ski lodge at Mt Hotham and he made this incredibly easy pumpkin curry recipe in no time at all, from ingredients available in any supermarket.

If you'd like to go straight to Ray's Pumpkin Curry, just click here.

Rating: Easy
Ingredients: 10
Steps: 2

Ray's a super fit athlete and careful about nutrition, so his meals and his curry recipies are healthy and nutritious.

All it takes is to cook pumpkin in a saucepan with spices and to allow the ingredients to blend while simmering.

Ray served this dish with quickly sauteed finely sliced steak as sides with greens and rice. That's right, this simplest of easy curry recipies was the hero dish.

Ray's curry qualifies as cheap quick easy dinner recipes. Here are the easy steps:
Step 1 - Fry spices in a heavy sauce pan
Step 2 - Add other ingredients and simmer.





Here's The Simplest of Easy Curry Recipes
Ray's Pumpkin Curry

This dish serves 4 persons.

Just Add Prepare
• 1/2 pumpkin, peeled, cut into 2" square chunks

• 1 onion, diced finely

• 1/2 tsp garlic powder

• 1 heaped tbs brown sugar

• 1 heaped tbs curry powder

• 1 tsp cumin

• 2 tbs soy sauce

• salt and pepper to taste

• 1 cup vegetable stock liquid

• 2 tbs fish sauce

• 1 cup sour cream (Optional)
• In a hot non stick heavy saucepan, fry onions, garlic, curry powder and cumin till the onions are soft and the curry fragrant. Add a little water or oil if the curry powder is sticking to the pan

• Toss in all the other ingredients and seasoning. Bring to the boil, then reduce heat to simmer

• Cook till the pumpkin is soft.

• Optional - Ray does not add sour cream, but I do. If you wish, stir through the sour cream when the meal is just about ready to be served. I find it makes the curry creamy and adds depth to the flavor.

Tips

Use non-stick saucepans to minimize the use of cooking oil. Otherwise, please add a tablespoon of vegetable oil when cooking the onion, garlic, curry powder and cumin.

The secret to cooking curries, is that the curry powder should be fried till fragrant before adding in the meat or vegetables.

If you'd like some green color, stir through a cup of frozen green peas when the curry is cooked and ready to be served. The heat from the curry is sufficient to warm through the peas.

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Isn't this just the simplest of curry recipies?



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