Sri Lankan Pumpkin Curry
This simple yet delicious Sri Lankan pumpkin curry made using the abundant fall vegetable and simmered with coconut milk and spices is a comfort in a bowl. It's vegetarian, gluten free and dairy free.
Ingredients
- 1 pound(454g) pumpkin cubed
- 2 tablespoon oil
- ½ teaspoon black mustard seeds
- 1 small red onion thinly sliced
- 10 to 15 curry leaves
- 1 green chili sliced
- 1 stick cinnamon
- 1 teaspoon ginger and garlic paste
- ½ teaspoon chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon curry powder
- ¾ cup canned coconut milk
- ½ cup water
- ¾ teaspoon salt
- 1 teaspoon lemon juice
Instructions
- Heat a pan in medium, add oil.
- When the oil is hot, add mustard seeds, curry leaves, cinnamon stick and sliced onions. Cook till the onions are translucent.
- Add the ginger and garlic paste. Cook for a minute till the raw smell disappears.
- Add the cubed pumpkins followed by the chili, turmeric, cumin and curry powders. Stir to coat the pupkins in the spice mixture.
- Add salt, green chili and ½ cup of coconut milk and water. Let it come to a boil.
- Close the lid and turn the heat to medium low and let it simmer for about 15 minutes or until the pumpkin is tender and cooked through.
- Add the remaining ¼ cup coconut milk. Cook for 5 minutes on low. Swtich the heat off and add the lemon juice. Serve warm.
Notes
- Heat level can be increased by adding an extra green chili, or ½ teaspoon chili powder. Or ½ teaspoon chili flakes.
- Can be stored in the refrigerator in an airtight container for upto 2 days.
- Reheat before serving.
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