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Sri Lankan Pumpkin Curry

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Cook Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 cups pumpkin skin removed and diced in 1 inch pieces
  • 1 onion sliced
  • 1 green chili sliced
  • 4 cloves garlic minced or grated
  • 1 cup coconut milk thin
  • 1/4 cup coconut cream/thick coconut milk
  • 3/4 teaspoon cumin powder
  • 3/4 teaspoon curry powder
  • 3/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 black pepper powder
  • 1/2 teaspoon fenugreek seeds
  • 8-10 curry leaves
  • 1/2 teaspoon lemon/lime juice
  • 4 inch pandan leaf optional
  • 1 inch cinnamon stick
  • salt to taste

Method
 

  1. In a large mixing bowl, add diced pumpkin, onion, garlic, chili, cumin powder, curry powder, turmeric powder, chili powder, salt, curry leaves, pandan leaf, cinnamon stick, black pepper powder.
  2. Mix well. Add the thin coconut milk and 1/2 cup water. Mix again.
  3. Place a large karahi/saucepan/chatti on slow flame.
  4. Add the pumpkin mix to it.
  5. Cook on gentle heat until the pumpkin are cooked.
  6. Once the pumpkin is cooked add the 1/4 cup thick coconut milk/cream. Stir gently. Cook for 2-3 minutes.
  7. Add the lemon/lime juice, mix well and cook for a minute.
  8. Serve hot Pumpkin Curry with steamed rice or roti.

Notes

Alway cook on gentle heat. If the curry gets too thick at the end of the cook add 1/4 cup water. Yes, the curry does not need oil and the sweetness of coconut milk is balanced with the addition of lemon/lime juice.