Bangladeshi Yellow Pumpkin Curry

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Serves 4.

  • 3 TBS vegetable oil
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1 tsp ground coriander
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp fenugreek
  • 2 bay leaves
  • 2 medium carrots, peeled and cut into 1/4 inch dice
  • 2 c. cubed (1/4 inch dice) Yukon gold potatoes
  • 2 c. cubed (1/2 inch dice) pumpkin
  • 1 large yellow tomato, cored and cut into 1/2 inch chunks
  • large handful of green beans, trimmed and cut into 1/2 inch lengths
  • 1 fresh cayenne chile, sliced into thin rings
  • 1 1/2 c. water
  • 1 tsp salt
  • 2 tsp sugar
  • juice from 1/2 fresh lime
  1. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add all of the spices and bay leaves at once, and stir-fry in the hot oil until the mustard seeds start to pop and sizzle. Add the vegetables in order listed, stir-frying for 1-2 minutes between each addition. If the vegetables begin to stick to the pan as you are cooking, add a few tablespoons of water to the bottom to deglaze any sticky parts of the pan. Add the fresh cayenne chile and cook for 1-2 minutes longer.
  2. Once you have added all the vegetables, pour the water into the pan and bring to a rapid simmer. Simmer until all vegetables are tender, potatoes and tomato have broken down, and the sauce is thick and spoonable. This should take about 15 minutes-20 minutes. Add the salt, sugar, and lime juice and taste for seasoning, adjusting as necessary. Remove from the heat and serve over rice.

From katieatthekitchendoor.com