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1Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
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2Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
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3In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.
CHOW note: We tried this recipe with dried, grated, unsweetened coconut (available in health food stores), and it was delicious. Do not use sweetened shredded or flaked coconut.
Beverage pairing: Finding the perfect wine to pair with curries can be daunting, because the spices will clash with many wines containing too much tannin. And because of those same spices, high alcohol levels are also to be avoided. An off-dry Chenin Blanc from the Loire Valley will not overpower this dish and also pairs very nicely with the sweet/earthy pumpkin component. Try the 2005 François Pinon Vouvray Cuvée Tradition.
Cinco de Mayo
