Shwe Phaw Thee Hin
The Quirky Foodster Team
Ingredients
- Pumpkin, peeled and cubed — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Turmeric — 1/2 tsp
- Oil — 3 tbsp
- Water — 1 cup (240 ml / 8 fl oz)
- Salt — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a pan and sauté the onion and garlic until softened.
- Stir in the turmeric, cooking briefly.
- Add the pumpkin cubes and water, and bring to a simmer.
- Cover and cook for 15–18 minutes until the pumpkin is tender and the liquid has mostly reduced.
- Season with salt and garnish with chopped coriander before serving.
Introduction: Pumpkin gently simmered with onion, garlic and mild spices until soft and richly flavoured, a comforting Burmese vegetable side dish.
Cultural Background: Pumpkin curry is a common vegetable side across Myanmar, its natural sweetness balanced with savoury aromatics, offering an easy accompaniment to rice and heartier meat curries.
Tips: Cut the pumpkin into even pieces so it cooks through at the same rate. Check occasionally, adding a splash more water if the pan looks dry before the pumpkin is tender.
Variations: Add a pinch of chilli powder for a little heat. Stir in a spoonful of dried shrimp for extra savoury depth.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, stirring occasionally, until warmed through.
Nutrition: Per serving (approx.): 130 kcal, 2 g protein, 7 g fat, 16 g carbohydrate.
FAQs:
Q: Can I use butternut squash instead of pumpkin?
A: Yes, butternut squash works very well as a
Q: Is this dish spicy?
A: No, it’s mildly seasoned, meant to complement richer, spicier dishes on the
- Pumpkin, peeled and cubed — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Turmeric — 1/2 tsp
- Oil — 3 tbsp
- Water — 1 cup (240 ml / 8 fl oz)
- Salt — to taste
- Chopped coriander, to garnish
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