Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Ladakh · Lunch

Carrot and Pumpkin Curry

Traditional 16. Carrot and Pumpkin Curry recipe

🧺 Ingredients

• 1.5 cups diced carrots
• 1.5 cups diced pumpkin or squash
• 2 tbsp yak butter
• 1 tbsp oil
• 1 medium onion, chopped
• 1 tbsp ginger, minced
• 2 green chilies, minced
• 1 cup coconut milk (or regular milk)
• ½ cup water
• ½ tsp turmeric
• ½ tsp cumin powder
• Salt to taste
• Fresh cilantro, chopped

👩‍🍳 How to make Carrot and Pumpkin Curry

1. Heat butter and oil in pot to 70°C
2. Add onion; fry 3-4 mins until soft
3. Add ginger, green chilies; cook 1-2 mins
4. Add carrots, pumpkin; stir 2-3 mins
5. Add turmeric, cumin; cook 1 min
6. Pour water; bring to boil (100°C, 2 mins)
7. Cover; reduce heat to medium
8. Cook 15-18 mins until vegetables are very soft
9. Pour in coconut milk; stir gently
10. Simmer another 5 mins without boiling (to preserve milk)
11. Season with salt
12. Garnish with cilantro
13. Serve hot (above 65°C)
14. ---

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