Sri Lankan Pumpkin Curry (family recipe)
This is a flavorful family recipe from my amazing Sri Lankan husband’s family. It’s a very creamy and sweet combo with the perfect amount of spice: the ultimate exotic dish.
SRI LANKAN PUMPKIN CURRY
(a family recipe)
5 servings
Prep. 15 min - Cook. 20 min | Total. 35 min
INGREDIENTS
Vegetables
500g pumpkin, diced
2 cloves garlic, peeled
1 onion, diced
3 cloves garlic, crushed
1 green pepper, diced
Spices & Condiments
1/4tsp turmeric
1/2tsp cumin
1/4tsp cumin seed.
1/2tsp chili powder
1tsp curry powder
1 cinnamon stick
Salt, to taste
Others
1 can, coconut cream
1tbsp brown sugar
2-3tsp raw rice (optional)
1tsp coconut oil
Water
INSTRUCTIONS
Place the diced pumpkin in a pot and submerge with water, bring to boil, cover, and cook over medium-high heat for 25 minutes or until the pumpkin is tender but not soft. Set aside.
While the pumpkin is steaming, peel, crush and dice the ingredients as written.
In a large pan melt coconut oil over medium heat, and add the onion and 2 cloves of the crushed garlic.
Add the turmeric, cumin, chili powder, and curry powder into the onion and garlic mixture. Cook for a minute.
Then, add the cooked pumpkin and a bit of its water into the spices mixture, keep it over medium heat.
Add the diced green pepper, sugar, salt, and coconut milk, keeping 1tbsp of milk for the next step. Do not cover.
In warm water, let the rice soak for a couple of minutes, then rinse.
Place the soaked rice and cumin seeds into a mortar bowl. Using a pestle pound until the mixture forms into a paste. Then add the reserved tbsp of coconut milk.
Add the raw rice mixture into the pumpkin, stir, and let it cook on medium heat for about 10 minutes, or until desired texture.
