Sri Lankan Pumpkin Curry With Coconut Milk
This Sri Lankan Pumpkin Curry is made with coconut milk, spices, and aromatics for a rich, creamy flavor. It's slightly sweet, creamy and spicy and pairs wonderfully with plain white rice and your favorite meat or fish curry. Or keep it vegetarian with a fried egg.
Ingredients
- 1 pound pumpkin 450 to 500g
- 2 tbsp oil
- ½ tsp black mustard seeds
- 1 small red onion thinly sliced
- 10 to 15 curry leaves
- 1 pandan leaf
- 1 green chili sliced
- 1 stick cinnamon
- 1 tsp ginger and garlic paste
- 1 tsp raw curry powder
- 1 tsp turmeric powder
- ½ tsp chili powder
- ¾ cup canned coconut milk
- ½ cup water
- ¾ tsp salt
- 1 tsp lemon juice
Instructions
- Prep the pumpkin - Peel and cut into bite-sized pieces.
- Start the tempering - Heat oil in a pan and add mustard seeds. Once they splutter, toss in onions, curry leaves, pandan leaf, and cinnamon.
- Build the base - When onions are soft, add ginger and garlic. Sauté until everything smells amazing.
- Add spices - Mix in turmeric, chili powder, raw curry powder, green chillies and salt.
- Pumpkin time - Add pumpkin pieces and sauté for a couple of minutes to coat them in the spices.
- Simmer - Pour in coconut milk, water, cover, and cook until the pumpkin is tender.
- Finish - Squeeze in some lime or lemon juice and adjust seasoning.
- Serve - As a part of traditional rice curry plate with white rice and your choice of curry.
Notes
- Raw curry powder is unroasted curry powder used for vegetable curries.
- Add an extra green chili, 1/2 tsp chili powder, or 1/2 tsp chili flakes for extra heat.
- Store in the refrigerator in an airtight container for up to 2 days.
Nutrition
Calories: 209 kcal | Total Carbs: 12 g | Protein: 3 g | Fat: 18 g | Saturated Fat: 10 g | Sodium: 488 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 9830 IU | Vitamin C: 64 mg | Calcium: 57 mg | Iron: 2 mg | Net Carbs: 10 g
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