Ordained curry pumpkin✨
📝 Ingredients
• 2 cups slice-fit pumpkin
• 1 cup of elite
• 1 cup coconut milk tail
• 3 tablespoons of beep sugar (or mixed with white sugar)
• ½ teaspoon ground salt
• Pandan leaves (if available)
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👩🍳 How to do
1. Prepare pumpkin
Peel (or not peel if it is a thin shell variety), wash thoroughly, slice exactly
2. Boil pumpkin
Set the pot on the coconut milk tail and pandan leaves. Turn on the central light until boiling. Put the pumpkin on and boil until it starts to soften (about 10 minutes).
3. Seasoning
Add the sugar, beep and salt. People to melt.
4. Fill the coconut milk
Put the coconut milk in it. Gently stir it together. Simmer for a few minutes. Don't boil (will break the coconut milk).
5. Turn off the lights and set aside.
When the pumpkin is soft and the coconut milk is good, turn off the lights, rest a little cold, ready to serve.
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💡 Tip:
• If you like pumpkins very soft, you can simmer a little more, but be careful not to mess up.
• Japanese pumpkin can be used. It is soft, sweet and beautiful.
• If you want to add flavor, boiled sweet corn or boiled green beans can be added.
