Pumpkin with Toasted Coconut

serves 24

Ingredients

• 2 C mung beans
• 4 medium pumpkin
• 4 C grated unsweetened coconut
• 2 tsp chopped garlic
• Ground masala
  • 4 tsp cummin
  • 2 tsp cayenne
  • 1 tsp turmeric
• 1 tsp turmeric
• 1/2 tsp cayenne

1. tsp salt
2. /2 C veg oil
3. tsp mustard seeds
4. dried red chilies

Instructions

1. Toast mung beans over medium high heat in a dry frying pan, stirring constantly until they begin to brown.
2. Wash in a strainer under running water
3. Place in a saucepan with 6 C water and bring to a boil
4. Cover and reduce to low and simmer 20 minutes or until just tender
5. Peel the pumpkin and remove the seeds. Cut into 3/4 inch cubes. Measure 4 cups.
6. Put 3 cups of the coconut, garlic, and the ground masala in a blender. Add water and process until the mixture is like a thick pesto.
7. In a wide deep pan combine the pumpkin, turmeric, cayenne, salt and 6 C water.
8. Bring to a boil, reduce heat and simmer covered until the pimpkin is tender and begins to break up (20 to 25 minutes).
9. Add the cooked mung beans and the coconut paste and stir to combine.
10. Bring to a boil and then remove from heat.
11. In a frying pan, heat the oil over medium heat. Add the mustard seeds and cover.
12. When the seeds pop, toss in the dried red chilies and fry for a few seconds.
13. Add the remaining 1 C coconut and stir constantly until the coconut turns cinnamon brown.
14. Add to cooked vegetables and heat until warmed through.
15. Remove from heat and check salt.
16. Curry should appear as chunks of pumpkin with a thick sauce.