How To Make Pumpkin Curry Sri Lankan Style
The pumpkin is the most healthful vegetable such as help full to grow human lungs. Therefore we should eat pumpkin. But if we can prepare it as a tasty curry then it will be very easy to eat and serve children.
There are so
many methods to prepare pumpkins, and this is the Sri Lankan style.
What we need:
Pumpkin (Kent,
Jamaican, or butternut squash) - 1Kg
Coconut oil
or vegetable oil, or olive oil – 2 tbsp
Black
mustard seeds (optional) - 1½ tbsp
Red onion (medium
size) finely sliced - 1
Dried curry
leaves - 10
Green
chillies sliced into thick slices - 3
Cayenne
pepper use less if you don’t like it spicy - 2 tsp
Cloves
garlic sliced - 6
Roasted
curry powder - 1 ½ tbsp
Ground
cinnamon - 1 ½ tsp
Turmeric
powder - 1 tsp
Coconut milk
- 2 cups
Salt - 1 tsp
Check taste and
add more salt if needed
Desiccated
coconut roasted - 4 tbsp
Instructions:
A) Put the
mustard seeds in a spice grinder and grind them until the seeds are coarse.
Then keep it aside.
B) Cut the
well-washed pumpkin into equal sized cubes. Can be cut into 1 x 1 inch pieces.
Heat 2 tbsp
oil on medium heat.
C) When the
oil is hot, add the onion, garlic, curry powder and green chillies and saute
until the onion becomes soft and translucent.
D) Next, add
curry powder, curry powder, cinnamon, turmeric and crushed mustard seeds. Fry
for about 1 minute.
E) Add
pumpkin pieces, coconut milk and salt. Mix to combine.
F) Close the
lid and allow the curry to simmer. Continue to simmer the curry until the pumpkin
is tender. This may take 20-40 minutes.
G) Check on
the curry regularly, and add water if the liquid level is low. Gently stir the
mixture to prevent anything from sticking to the bottom.
H) Add more
salt to taste if needed. Add the ground cinnamon 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.
All done,
now you can serve.
