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.
- 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
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.
- 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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