Pumpkin curry is a favourite dish for all because of its natural sweetness and the creamy, crunchy and soft texture altogether. Sri Lankan style pumpkin takes it another level and makes it richer in taste and aroma. It is also very easy to prepare and you can experiment with the taste and texture to suit your palate.

Preparation and cooking time: 30 minutes

Diet: Gluten free, dairy free, vegan                     

Serving: serves 4

Ingredients

• 400g pumpkin
• 1 medium sized onion, sliced thin or chopped
• 3 garlic cloves, finely chopped
• 2  green chillies, cut in half
• 1tsp salt
• ½ tsp mustard
• ½ tsp fenugreek
• 1 sprig curry leaf
• 5cm pandan leaf
• 1tbsp cooking oil
• ¼ tsp turmeric
• ½ tsp cumin powder
• 1tsp chilli flakes
• 1 cup water
• 1/3 cup coconut milk
• ½ tsp lime juice

Instructions

1. Wash the pumpkin, cut in half, deseed, and cut the top section off.
2. Cut into small cubes. This preparation uses yellow pumpkin which has a thin skin and can be cooked without removing the skin.
3. In a wok add oil and heat up. Then add mustard seeds and heat until the seeds crack.
4. Add onion, garlic, curry leaf, pandan leaf and fenugreek and sauté for 2 minutes until you get the fragrance.
5. Add pumpkin cubes, cut green chillies, turmeric, salt, cumin powder and water and let it to cook in medium fire for 7-8 minutes. Intermittently stir well to prevent sticking to the pan.
6. Once the texture of the pumpkin is 75% soft, add 1/3 coconut milk and chilli flakes and cook in a low flame for another 5 minutes.
7. Add lime juice and serve.

To test whether the pumpkin has cooked use a spoon to mash it. If it’s hard to mash then you have to cook longer with a bit more water. If you can mash gently then the pumpkin is cooked.