Spicy Pumpkin Curry...Sri Lankan Hot!
Author: Shelley Bennetts
My absolute favorite pumpkin curry recipe! Full of complex spiciness, it'll become your fave too.
- 1 Kg Pumpkin, peeled and cut into 4cm chunks
- 1 teaspoon mustard powder
- 1 teaspoon turmeric powder
- 1-2 teaspoons salt
- ½ teaspoon chilli powder (Optional)
- 1 heaped tablespoon curry powder mild
Note: Pure Food Essentials range of spices are very punchy! Use less chilli powder, or none at all, and less curry powder if you don’t want it too hot.
- 2 tablespoons ghee
- ¼ teaspoon fenugreek seeds
- ½ teaspoon black mustard seeds
- 2 red onions, thinly sliced
- 3 green chillis, deseeded and sliced
- 4 garlic cloves, finely sliced
- 2 sprigs fresh curry leaves
- 2 cups coconut milk
- 1 cup chickpeas, soaked, ready to use. Canned is good. (Optional)
- 4 tablespoons shredded coconut
1. Peel, and cut the Pumpkin into small chunks. Put into a large bowl.
2. Gather together the Mustard, Turmeric, Salt, Chilli and Curry powders and sprinkle over the pumpkin. Mix to coat the pumpkin. Set aside.
3. Heat the Ghee in a large, heavy-based, saucepan. Add Fenugreek and Black Mustard Seeds. Fry for 30-40 seconds.
4. Add the prepared Red Onions, Green Chillis, Garlic and Curry leaves. Reduce heat to medium and stir-fry gently until the onions are soft.
5. Add the prepared pumpkin and spices, and the coconut milk. Bring to a gentle simmer and cook. Move the pumpkin around gently to make sure all the pieces are cooked.
6. If using chickpeas, stir in gently near the end of cooking.
7. Meanwhile, in a small frying pan or skillet dry-toast the shredded coconut until it is brown.(watch and stir it constantly so it cooks evenly) Remove from heat.
8. When the pumpkin is tender, but not too mushy, add the toasted coconut.
9. Serve with Basmati rice or a traditional bread. A little chutney or yoghurt on the side adds another layer of complexity and contrast.