PUMPKIN CURRIED SRI LANKAN
INGREDIENTS
- 2 tbsp Desiccated Coconut
- 5 Garlic Cloves, chopped
- ½ Large Onion, chopped
- ¼ teasp black mustard seed
- 4 Curry Leaves
- 1 teasp Ground Coriander
- ½ teasp Ground Cumin
- ½ teasp Ground Turmeric
- 240ml/8fl.oz. Hot water
- 1 tbsp Vegetable Oil
- Salt
- 25g/1 oz Creamed Coconut, grated
- 450g/1lb Pumpkin, peeled, deseeded and cut into 2.5cm/1-inch cubes
METHOD
- Heat a heavy-bottomed frying pan until hot then add the coconut and dry-fry until dark brown constantly stirring to prevent the coconut from burning.
- Transfer to a food processor together with the garlic, onion and 2 tablespoons of water and process to a smooth paste.
- Heat the oil in a large saucepan, add the mustard seeds, cover and cook over a low heat until the seeds pop.
- Add the curry leaves, coriander, cumin and turmeric and stir-fry for 30 seconds.
- Add the hot water, creamed coconut and spice paste and mix well.
- Add the pumpkin pieces and salt, bring to the boil, stirring then cover and simmer for about 15 minutes or until the pumpkin is tender. Serve hot.
