Sri Lankan Pumpkin Curry

This Authentic Sri Lankan Pumpkin Curry will be the best pumpkin curry you ever make! Packed with so much flavour, and so easy to make.

#SriLankan #Pumpkin

Serves: 6

Prep Time: 30 minutes

Cooking Time: 45 minutes

Source: Sri Lankan Pumpkin Curry (Authentic Recipe) - The Flavor Bender

Ingredients:

Pumpkin curry

• ▢1½ tsp black mustard seeds optional, but recommended

• ▢2 lbs pumpkin Kent pumpkin, Jamaican pumpkin, or butternut squash

• ▢2 tbsp coconut oil or vegetable oil, or olive oil

• ▢1 medium red onion finely sliced

• ▢10 fresh curry leaves dried is fine as well, or 2 bay leaves

• ▢3 green chillies sliced into thick slices (jalapenos or serrano peppers are fine as well)

• ▢6 cloves garlic sliced or whole

• ▢1 ½ tbsp Sri Lankan roasted curry powder

• ▢2 tsp cayenne pepper use less if you don’t like it spicy

• ▢1 ½ tsp ground cinnamon

• ▢1 tsp turmeric powder

• ▢2 cups coconut milk

• ▢2 tsp sugar optional

• ▢1 tsp salt

• ▢More salt to taste

Toasted coconut (to finish)

• ▢4 tbsp desiccated coconut roasted

Method:

Preparation

• Place the mustard seeds in a mortar and pestle and crush until the seeds are coarsely ground. You can also do this in a spice grinder. Set the mustards seeds aside until needed.

• Wash the pumpkin, and then cut it into similar-sized cubes. Make sure the skin is intact on all the pumpkin pieces. For larger pumpkins, cut into 2 inch thick wedges, and then cut 1 inch slices from the wedges. You can either keep them as 2 x 1 inch pieces, or cut them in half again for 1 x 1 inch pieces. The size doesn't have to be precise, but make sure they are all even, so that they cook evenly.

• Heat 2 tbsp oil over medium heat.

• When the oil is hot, add the onion, garlic, curry leaves, and green chili, and saute until the onions have softened and are translucent.

• Next, add the curry powder, cayenne pepper, cinnamon, turmeric, and crushed mustard seeds. Saute for about 30 seconds to 1 minute until fragrant.

• Add the pumpkin pieces, coconut milk, salt, and sugar. Mix to combine.

• Allow the curry to come to a simmer with the lid off. Continue to simmer the curry until the pumpkin is tender. This can take between 20 – 40 minutes (depending on how large the pumpkin pieces are).

• Check on the curry regularly, and add water if the liquid level is low. Gently fold / stir the mixture to prevent anything from sticking to the bottom.

• Add more salt to taste if needed.

• Add the ground and toasted coconut just before the curry is done. Gently fold it into the curry (so that you don't crush the tender pumpkin pieces). Simmer for a further 2 – 5 minutes to allow the sauce to thicken.

• Serve with a garnish of cilantro (optional), along with rice, and any other side dishes.

Toasted coconut (to finish)

• Make this at the beginning, or while the pumpkin is cooking.

• Place the desiccated coconut in a dry non-stick pan. Heat over medium heat while stirring frequently, until the coconut turns toasty.

• Remove the toasted coconut from the pan, and transfer into a spice grinder. Grind until you have a fine powder. Add this to the curry towards the end of the cooking time as mentioned above.

• You can also use fine desiccated coconut and skip the grinding part.