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Recipe: Karen Pumpkin Curry – Vegan version

Karen Pumpkin Curry Recipe

Pumpkins are abundant in the Karen state in Myanmar, where people grow them in kitchen gardens for household consumption. The pumpkins are used in a variety of traditional Karen dishes, including this delicious curry.

Recipe from the Mo Mo & Bo Bo Cookbook, Borderline Tea Garden Restaurant & Cafe in Mae Sot. Notes by Chef Nge Nge:

This recipe is vegan, but the original version would typically include a small amount of fish paste, so feel free to add that if you like for a non-vegan version of the curry.

Kabocha squash or buttercup pumpkin are both good choices for this recipe. You can also use other, smaller-sized pumpkins or butternut squash, but the large ones for Halloween decoration are too watery and stringy. Use a “middle-aged” pumpkin for this curry. You can check with your finger nail when the pumpkin is ripe, but not too old. The pumpkin skin should feel like a bicycle tire (some resistance, but not too hard).

When cut in half, the pumpkin should be yellow or orange without too many seeds.



Recipe: Karen Pumpkin Curry

Recipe by Chef Nge Nge – Tea Garden at Borderline in Mae Sot
Course: DinnerCuisine: Karen, Myanmar
Servings

4

servings
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Ingredients

  • 2.2 lbs (1 kg) pumpkin

  • 2 small red onions

  • 2 garlic cloves

  • teaspoon sugar

  • 1 teaspoon salt

  • teaspoon turmeric

  • 2 teaspoons paprika

  • 3 stalks lemongrass

  • ½ cup (1.2 dL) vegetable oil

  • 4 cups (9.5 dL)water

  • ½ teaspoon black pepper

  • 2 sprigs lime basil or honey basil

Directions

  • Remove skin and seeds and cut the pumpkin into 1″-2″ cubes.
  • Smash the lemongrass along its length to release the flavor. Tie the stalks into knots
  • Mince the onion and garlic, or pound with a mortar and pestle.
  • Put the pumpkin, lemongrass, onion and garlic in a large pot. Add water, oil, paprika, turmeric, sugar and salt. Bring to a boil.
  • Reduce the heat and let it simmer until the pumpkin is soft. You can check with a fork. Drops of oil will also come up to the surface. This will usually take around 15 minutes.
  • Remove from heat, sprinkle basil and pepper on top and cover with a lid until ready to serve.
  • Served with steamed white rice or bread.

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Want to know what’s going on behind the scenes? My weekly newsletter is where I share a more personal side of my life — the trips I'm planning, the recipes I'm cooking, and the everyday moments that don’t always make it to the blog. If you’d like to stay in the loop and get a first look at what’s happening behind the scenes at Mitzie Mee, I’d love for you to join. Just sign up below — I’ll save you a seat.

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