This is another favourite from my time in Sri Lanka this Autumn, we had it with salads and also as part of a veggie Laksa. Its quite versatile really, theres’s beauty in its simplicity – you don’t often get curries with just one ingredient! I don’t have the exact recipe that was used when I was in Sri Lanka, but last night I took a stab at it and its pretty close! We served it for dinner last night with a side of stir fried turmeric rice and a bowl of green bean and butter bean salad. Its vegan too!
- 1 dsrt spoon olive/coconut oil
- 1 white onion
- 1 dsrt spoon minced garlic
- 1 small pumpkin
- 1/3 mug water
- 1 dsrt spoon curry powder
- 1 dsrt spoon mustard powder
- 1/2 dsrt spoon corriander powder
- 1 dsrt spoon turmeric
- 1 dsrt spoon cinnamon
- 1 can coconut milk
- 1 heaped tsp salt (+ maybe more to taste)
- 1 tsp pepper
Dice the onion and add to a large saucepan with the oil, cook on a low/med heat until softened, add the garlic and keep stirring so it doesn’t stick or burn. Cut/peel off the skin of the pumpkin, slice the pumpkin into chunks about 2cm by 3cm (or however you want really!). Once the onion is softened, pop them in the pan along with the water and cover with a lid (glass is good if you have it, so you can see whats going on), this allows the pumpkin to steam and cook quicker. Keep an eye on it and make sure its not burning or boiling over, stir regularly.
Then add in the spices and coconut milk (everything except salt and pepper) and stir well. Replace the lid and leave to cook for another 10 mins, then take off the lid and cook for another 10/20 mins. The pumpkin should be soft if you stick a knife through it, thats how you know its done. Then add the salt and pepper and taste it, it may need a bit more salt depending on the sweetness of the coconut milk, just be careful not to add too much salt and to give it time to dissolve before tasting again. Enjoy!