Editor’s Note: Curry rice can be served with multiple bowls, especially when it includes pumpkin and shrimp meatballs! This dish is perfect for summer, especially when you have a poor appetite, because it’s so flavorful and nutritious at the same time!
Pumpkin 2.5 pounds
Carrots 12 oz
Half a purple onion
Shrimp meatballs 1 pound
Ginger, garlic, dried shallots, red chili flakes a pinch each
2 tablespoons curry powder
1 tablespoon turmeric powder
1 oz coconut sugar
1 tablespoon cooking wine
1 teaspoon salt
2 tablespoons cream (added later)
2 tablespoons cornstarch mixed with water (added later)
1. Cut the pumpkin, remove the seeds, and keep the skin to cut into large pieces.
2. Peel and cut the carrots into large pieces. Cut the purple onion into large pieces.
3. Steam the shrimp meatballs for 10 minutes, then set aside.
4. Heat oil in a pan, sauté ginger, garlic, shallots, chili, curry powder, and turmeric powder until fragrant.
5. Add the pumpkin and carrots, stir-fry. Add 4 cups of hot water, coconut sugar, cooking wine, and salt.
6. Cover the pan and simmer over medium heat for 10 minutes. Add the steamed meatballs, mix well, and cook for 5 minutes.
7. Then add the onion, stir well, and thicken with the cornstarch-water mixture.
8. Finally, add the cream, mix well, and serve.
– This pumpkin curry is made in a Chinese style, without using coconut milk but replacing it with cream.
– Although pumpkin skin is tough, cooking for 10 minutes is enough to soften it, so avoid overcooking, or the pumpkin flesh will become mushy.