• Peel and cut the potatoes and pumpkin into bite size pieces.
• Using a high speed blender, puree the coconut, peanuts, ginger and green chilies with some water. You can make it coarse grind ( which I prefer) or smooth puree depending upon your texture preference.

Instant Pot Pumpkin Curry

• Turn the InstantPot on Sauté mode. Once it displays hot, add oil and cumin seeds. Add the cut up vegetables and curry sauce. Add water. Mix everything well.
• Close the InstantPot lid. Set the valve at SEALING. Choose Manual or pressure cook setting for 4 minutes. And let it do the cooking.
• After the pressure cooker is done cooking, wait on Keep Warm Timer for 5-7 minutes and then release the leftover pressure. Carefully open the lid.
• Add in turmeric and curry powder and lemon juice. Give the good stir so everything mixes well together. Adjust salt and pepper if needed. Spoon the curry in the serving bowl and Devour!!

Stove Top Pumpkin Curry Instructions :

• Heat oil in Dutch oven or kadhai on Medium high heat. Once oil is heated, add cumin seeds and let them sputter. Add the cut up vegetables and ground puree. Add water. Mix everything well.
• Cover the pan. Lower the heat to medium low. And let the curry cook for 10-15 minutes. Check intermittently to make sure there is enough water to prevent burns at the bottom.
• Curry is cooked when the potatoes are fork tender. Turn off the heat. Add in turmeric and curry powder and lemon juice. Give the mixture a good stir so everything mixes well together. Adjust salt and pepper if needed. Spoon the curry in the serving bowl and Devour!!