Sri Lankan Pumpkin Curry
Halloween is pumpkin season and even though we have fun making little ornaments out of them we can't neglect the sticky goodness inside that brings with it the taste of Autumn. I'm sure many of you are feeling rather fragile after the Halloween weekend and most likely surrounded by a copious amount of pumpkins that you have no idea what to do with! Don't throw these beauties away, instead make the most deliciously sweet and spiced pumpkin curry that will give you the big warm hug you've been waiting for.
Time: 30 mins
- 1 kg of pumpkin (medium size) peeled and diced into chunky pieces
- 1 tablespoon of vegetable oil
- 1 green chilli
- A few curry leaves (torn into small pieces)
- 1/2 chopped onion
- 1/2 teaspoon of fenugreek seeds
- 1 cinnamon stick
- 1 teaspoon of turmeric
- 1 tablespoon of curry powder (the one for fish & veg)
- 1 teaspoon of salt
- 1/2 cup of water
- 3/4 cup of thick coconut milk
- 3 cloves of garlic
- 1 teaspoon of rice
- 1/2 teaspoon of mustard seeds
- Optional: 1/2 teaspoon of sugar
- Firstly sauté the onion, fenugreek and curry leaves in the vegetable oil until the onions have softened and the fenugreek is a golden brown.
- Then add in the chunky pumpkin peices and stir around to soften and soak up some heat.
- Then add in a stick of cinnamon, salt, curry powder and some sugar to sweeten the pumpkin a little if you feel it's not sweet enough. Cover with 1/2 cup of water and leave to boil for 10-15 minutes until the pumpkin is soft.
- Whilst the pumpkin is boiling away in the spices, get a pestle and mortar and crush together the cloves of garlic, rice and mustard seeds until you have a fine paste. Add this paste to a cup 3/4 full of thick coconut milk and mix together.
- Once the pumpkin is soft, add in the coconut milk and garlic paste into the pan and stir on a high heat for about 1 minute - but be careful not to let it boil!
- You will be left with a deliciously sticky pumpkin curry, with undertones of spices blending through it for the perfect supper.