Pumpkin with Coconut Milk Recipe

Ingredients:

• 1 small pumpkin, peeled, seeded and cut into small cubes
• 1 can coconut milk
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp turmeric powder
• 1/2 tsp paprika
• 1/2 tsp cumin powder
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions:

1. Heat oil in a deep pan over medium heat. Add onion and sauté until soft and fragrant, about 3-4 minutes.
2. Add garlic, turmeric, paprika and cumin powder. Stir well and cook for another minute.
3. Add pumpkin cubes and stir to coat well with the spice mixture. Cook for about 5-7 minutes, stirring occasionally.
4. Pour in the can of coconut milk and stir to combine. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the pumpkin is tender and cooked through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro.

Serving Suggestions:

• Serve as a side dish with rice and curry.
• Serve as a vegetarian main dish with crusty bread or naan.
• Add some cooked chickpeas or lentils for extra protein.

Verdict:

This pumpkin with coconut milk recipe is a delicious and easy way to enjoy a comforting vegetarian dish. The blend of spices and creamy coconut milk perfectly complement the sweetness of the pumpkin. This dish is a perfect accompaniment to any rice and curry dish or can be served as a meatless main dish. Enjoy!