Malaysian & Singaporean Malay
Spiced Pumpkin
Lentils, butternut pumpkin and coriander simmered on the stove and spiced with mustard seeds and curry leaves for a Malaysian dish.
35 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 25 min · 35 min total
- easy
- 1
Heat ghee in pan and add lentils, seeds and curry leaves and cook stirring until lentils are browned and seeds pop.
- 2
Add garlic, spices and spring onions, cook stirring until spices become nice and fragrant.
- 3
Add pumpkin and water and simmer covered 10 minutes. Add coconut milk, cook uncovered for about 5 minutes and the pumpkin is tender.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
