Pumpkin with Toast Coconut

How to Make Pumpkin With Toasted Coconut


1/2 cup whole mung beans

1 medium pumpkin or butternut squash

1 cup grated unsweetened coconut

1/2 tbsp chopped garlic

2 tsp ground masala

1/2 tsp turmeric powder

1/8 tsp cayenne

1 tsp salt

3 tbsp coconut oil

1 tsp mustard seeds

3 dried red chili


1. In a frying pan ,toast the mung beans over medium high heat, stirring constantly until they begin to

    brown  ,and remove them to a strainer of fine colander and wash them briefly. drain and place the

    beans in saucepan with 2 cups of water and bring to a boil, cover and reduce the heat to low, and

    simmer about 30 minutes or  until just tender.


2. Peel the pumpkin and remove the seeds ,and cut into bite size cubes  and set a side.


3. Put the 3/4 cup of the coconut , garlic and the ground masala in a blender . Add 1/2 cup of

   water of more and process the mixture to the thick thick paste ,and set a side


4. In a wide deep pan combine the pumpkin .turmeric ,cayenne, salt and 1 1/2  cup water. Bring to a boil ,

   reduce the heat, and simmer ,covered until the pumpkin is tender and begins to break up when stirred

   about 25-30 minutes


 5. Add the cooked mung beans and the coconut paste and stir to combine . Bring to a boil ,then remove

    from the heat


6. In a frying pan ,heat the oil over medium heat .Add the mustard seeds and cover, When the seeds pop,

    toss in the dried red chili and fry for a few seconds. Add the remaining coconut and stir constantly over

    medium-high heat until the coconut turns brown and no white remains. Stir this in to the vegetable and

    heat the mixture until warmed through, adding more water if it dries out, remove from the heat and

    check  the salt.The curry should appear as chunks of pumpkin with a thick sauce