Sri Lankan Pumpkin Curry
Sri Lankan Pumpkin curry – much like the Keralite coconut curry is the perfect summer recipe!
Ingredients
- ½ kg Pumpkin
- 1½ cup Onion sliced
- 2 tbsp Curry leaves
- 1 tsp Mustard seeds
- ½ tsp Cumin seeds
- 1 tbsp Cinnamon powder
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 2 pcs Green chillies deseeded
- Salt to taste
- 2 tbsp Coconut oil
- 3 cups Coconut milk divided, 2 cups thin, 1 cup thick
Instructions
- Wash and cut the pumpkin into 1-inch cubes with the skin on, adds a nice crunch!
- Heat coconut oil in a kadhai, add the curry leaves, cumin seeds and mustard seeds. Stir, stir, stir so you don't end up burning them. Add the onions and ginger-garlic paste, cook for 5 minutes until the onions are transparent and soft.
- Add the pumpkin, chillies, cinnamon powder, turmeric and coriander powder and mix well. Cook for 5 minutes on medium heat. Season with salt.
- Add 2 cups of coconut milk and 1 cup water and bring to a boil. Cover and cook for 20 minutes on low heat.
- Finish off with the thick coconut milk, turn off the heat and cover for at least 10 minutes before serving. Devour with Malabar Parottas or steamed rice!