Sri Lankan Pumpkin Curry
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Serves: 4
 
Ingredients
  • 1 small red onion, thinly sliced
  • Extra virgin olive oil
  • ½ teaspoon black mustard seeds (note I like to break these up in a mortar and pestle first)
  • 10 to 15 curry leaves
  • ½ stick cinnamon
  • 1 clove garlic, grated
  • 1 teaspoon fresh ginger, grated
  • ½ green chilli, sliced
  • ½ teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • freshly ground black pepper
  • 500 grams organic pumpkin, skin on and cubed
  • ¾ cup coconut milk
  • ½ cup water
  • ¼ cup coriander leaves, optional to garnish
Instructions
  1. To a large, heavy based pot add sliced onion, some olive oil, mustard seeds, curry leaves and cinnamon. Heat over medium heat until onions soften and start to brown.
  2. Add the garlic, ginger and green chilli. Cook for a few minutes, then add curry powder, turmeric, cumin, salt and pepper. Stir to combine.
  3. Add pumpkin and stir to coat in the spice mix before adding the coconut milk and water.
  4. Bring to the boil, then turn down to a simmer. Place lid on pot and cook for about 15 minutes, or until the pumpkin is cooked through but still holding its shape.
  5. Serve warm topped with coriander and alongside a few other curries and dhal.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2020/04/06/sri-lankan-pumpkin-curry/