Pumpkin Curry(Sri Lankan, vegetarian).
Enjoy the simple flavors of this Pumpkin curry cooked in Coconut milk and Turmeric powder then tempered and served warm with rice and curry.
It’s another Sri Lankan dish you can easily recreate at home. gluten-free,vegan,low-carb.
There’s no way to describe how hot it is here, It’s impossible to go out and stay without ending up feeling dehydrated, sticky and sweaty.
recipes to try- Sri Lankan tempered Cashew curry cooked in Coconut milk.
It’s no better indoors, tempers are up and all you feel is drained. Even the fans seem to be just circulating hot air, nothing but hot air.
My constant wish is”rain, please rain !”
It’s so bad that I got sick with cramps gulping down two big glasses of iced lemonade while having lunch at the in-laws, maybe I was asking for it by drinking the beverage too fast, too soon after every mouthful of rice.
Even so, I still blame this heat for making me lemonade crazy.
Things don’t get any better when you have to cook with the stove giving off more heat but lunchtime is here and I made this Pumpkin Curry, BECAUSE, I wanted to be in and out of the kitchen as quickly as possible.
Every Sri Lankan menu has a dish that is less spicy than all the others on the menu, it’s creamy and compliments the other spicier dishes. The natural sweetness of the Pumpkin adds flavor to the creaminess of the Coconut milk.
Pumpkin Curry(Sri Lankan, vegetarian, vegan, low-carb)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
500g of Pumpkin, Cleaned and cut into required size.
2 Garlic cloves finely sliced
1/4 teaspoon turmeric
1-inch cinnamon piece
1/2 a cup of water
1/2 a cup of thick Coconut milk
For tempering
4-5 tablespoons of Oil
Handful of Curry leaves
1 large onion sliced fine
2 garlic cloves sliced fine
1/2 teaspoon of chilli flecks
1/4 teaspoon of Turmeric Powder
3 Cardamom pods
1 teaspoon of Mustard seeds
Method
Tempering
In a pan over medium heat, using three tablespoons of oil, temper the chopped curry leaves, onion, garlic. 2-3 minutes.
While the onions are tempering add the Turmeric, Chilli flecks and mustard seeds. Continue cooking for another 2 minutes. transfer ingredients and set aside.
Use the same pan you used to temper the ingredients, add the pumpkin and pour in the water, set the heat to medium and while the pumpkin is cooking add 1/2 teaspoon of turmeric, garlic, cardamom.
Mix well with the pumpkin and let it simmer for 15-20 minutes or until the pumpkin turn slightly soft.
Reduce heat, pour in the coconut milk, season with salt and slow simmer over medium heat for further 15 minutes cook until the desired consistency is reached which is a milky, thick gravy and soft Pumpkins. season with Salt if necessary.
Add the tempered ingredients to the pumpkin curry, mix and serve warm with your rice and curry.
PUMPKIN CURRY(SRI LANKAN, VEGETARIAN)
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
500g of Pumpkin, Cleaned and cut into required size.
2 Garlic cloves finely sliced
1/4 teaspoon turmeric
1-inch cinnamon piece
1/2 a cup of water
1/2 a cup of thick Coconut milk
For tempering
4-5 tablespoons of Oil
Handful of Curry leaves
1 large onion sliced fine
2 garlic cloves sliced fine1/4 teaspoon of Turmeric Powder
1/2 teaspoon of chilli flecks
3 Cardamom pods
1 teaspoon of Mustard seeds
Instructions
Tempering
In a pan over medium heat, using three tablespoons of oil, temper the chopped curry leaves, onion, garlic. 2-3 minutes.
While the onions are tempering add the Turmeric, Chilli flecks and mustard seeds. Continue cooking for another 2 minutes. transfer ingredients and set aside.
Use the same pan you used to temper the ingredients, add the pumpkin and pour in the water, set the heat to medium and while the pumpkin is cooking add 1/2 teaspoon of turmeric, garlic, cardamom. Mix well with the pumpkin and let it simmer for 15-20 minutes or until the pumpkin turn slightly soft.
Reduce heat, pour in the coconut milk, season with salt and slow simmer over medium heat for further 15 minutes k cook until the desired consistency is reached which is a milky, thick gravy and soft Pumpkins. season with Salt if necessary.
Add the tempered ingredients to the pumpkin curry, mix and serve warm with your rice and curry.
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This looks and sounds delicious. By the way, I am very bad with lids. I always think something is closed, and it’s not, so I am constantly cleaning ingredients out of the grout lines on the kitchen-counter tile… 😉
Brian Lageose recently posted…Past Imperfect – #221
You’re not the only one, milk to curries.
Try the wooden spoon trick stops the overflowing like magic or stick it in the pan that works too.☺