Sri Lankan Pumpkin Curry
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Sri Lankan Pumpkin Curry

This hearty curry is perfect for colder months and one of the most delicious things you can do with a pumpkin. Inspired by a gloriously memorable trip to Sri Lanka where I ate a lot of Pumpkin curry and wondered why the vegetable doesn’t feature much in other South Asian curries.

Sri Lankan Pumpkin Curry

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Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 2 tbsp mustard oil

  • 1 tsp black mustard seeds

  • 1 tsp cumin seeds

  • 1 tsp fenugreek seeds

  • 20 curry leaves

  • 4-6 dried red chillies

  • 1 cinnamon stick

  • 3 green cardamom pods, left whole but lightly crushed

  • 1 large onion, thinly sliced

  • 5 garlic cloves, minced

  • 4 piece piece of ginger, cut into thin matchsticks

  • 1/2 tsp turmeric

  • 1 tsp curry powder

  • 1 small/medium-sized pumpkin, cut into 1 inch chunks

  • 4 large tomatoes, roughly grated, skin discarded

  • 2 x 400g tins of coconut milk

  • 1 tbsp coconut flour

  • 1 lime, juice of

  • Coriander to garnish

  • Spiced toasted pumpkin seeds to garnish

Directions

  • Pour the mustard oil into a large saucepan over a high heat. Add the mustard, cumin and fenugreek seeds, curry leaves dried chillies, cinnamon and cardamom pods, then lower the heat to low-medium.
  • Once the seeds begin to pop and the curry leaves go crispy, add the sliced onion along with a generous pinch of salt and cook until softened and golden. Add a splash of water if it begins to catch.
  • Add the ginger and garlic, then fry for a couple of minutes. Next add the turmeric and curry powder, then fry for 30 seconds.
  • 
Now add the pumpkin, grated tomato pulp, coconut milk and coconut flour. Mix well, bring to the boil then cover with a lid and reduce the heat to a simmer for 50-60 mins, or until the pumpkin is soft and cooked through. Check and stir occasionally, adding a splash of water if it begins to dry out.
  • Remove the lid for the final 10 minutes of cooking to allow the sauce to thicken up. Taste for seasoning and add salt accordingly, along with the lime juice.
  • Garnish with coriander leaves and toasted pumpkin seeds.

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