Hey Sackville Girl!! We had this dish with your Dal Dal. What a wonderful meal we had. I must say that the sauce was so yummy and the coconut milk thickened it up nicely. I followed your recipe to the letter. My daughter who loves curries but as long as they aren't to hot, just adored this one. We decided to keep this recipe as a regular on our weekly menus. We have a pumpkin vine growing in our back yard so you can be assured that we will be using this recipe alot once the pumpkins start to ripen. If you have any more lovely recipes like this one hanging around please post them. :-) cheers Chris
hey, i made this recipe last night and really enjoyed it. I agree with the comments saying it 'needed something' so i added some fresh coriander and spinach just before serving. Definitely livened it up a bit. yummy...I also fried the spices with the onion garlic and chilli first - love the smell doing it this way! To make it a little lower in saturated fat i only added half the coconut milk and topped it up with veggie stock. worked well. will make again.
I just have 1 thing to say regarding this recipe ..superb !!
We Love Curry, but we thought this one was okay. Sorry I can't think of how to make it better, but maybe a little sweeter. Thanks for the dinner.
I used Trader Joe's 1/3 reduced coconut milk and the curry/tumeric flavor was too overwhelming. I added some sugar to make it edible. Definitely not like Osha's Pumkin Curry, which I love!
Thank you, Sackville. We enjoyed this one. We did brown cubed boneless/skinless chicken breast in the pan before adding pumpkin & onion, and next time we will add the mushrooms at the last minute (to retain more texture.) We will also add carrots at the point of the onions, and include snow peas, baby corn and possibly water chestnuts at the end with the mushrooms. Finally, we'll 1/2 the turmeric and double the curry powder (maybe even use a curry paste). Thanks for helping us get our curry feet wet! :-)
I loved this receipe! Really easy to make and even my friends with curry expertise were impressed
This was very easy to make and very tasty.
I made this recipe witha bit much water so I mushed it upand turned it into a pumpkin curry soup. It still tastes delicious.
This recipe is great. My vegetarian / gluten-free sister requests it all the time. I love the pumpkin in it. My husband likes the sauce but not the pumpkin. I use a can of sliced mushrooms in place of the mushrooms and a can of green chilie papeers. I also use about 1/4 tsp of ground ginger since I never have fresh on hand.