Pumpkin Curry Recipe
As it's Halloween this week I thought it would be an ideal time to share this pumpkin curry recipe with you. I can't take credit for it as it's another one I've picked up from my travels in Sri Lanka but I love it and hoping you will too!
Depending on the type of pumpkin you use you can either keep the skin on or remove it. This pumpkin (home grown by Dad) was pretty tough getting in to. May have taken me about an hour to chop it up! So, I kept the skin for cooking and I'll remove the fleshy bits for eating. I tend to pair this recipe up with another curry or some dhal and have with rice or a chunky naan bread. It's another one great for making in bulk and freezes well too. Enjoy!
Ingredients
500g Pumpkin
1 green chilli
2-3 garlic cloves
1/2 onion
1 small cinnamon stick
4-5 curry leaves
1/2 tsp salt
1/2 tsp mustard
1/2 tsp turmeric
1 tsp chilli powder
1/2 tsp fenugreek seeds
1 tsp roasted curry powder
1 tin coconut milk
Method
- Dice the pumpkin into large chunks
- Slice the onion and garlic finely. Add to a pan with the pumpkin and curry leaves
- Slice the chilli in half and add along with the spices to the pan. Mix well
- Pour in the coconut milk and stir through
- Place the pan on a medium heat and cook until the pumpkin is soft
- Serve and enjoy!
