Pumpkin curry(Sri Lankan, vegetarian)
My home-cooked Pumpkin curry is known for its thick coconut milk gravy and aromatic tempering that complements the natural sweetness of the pumpkin.The result is a nourishing and healthy vegetarian curry.With a tempering of onions, garlic, curry leaves, and mustard seeds, this pumpkin recipe is easy to make and is a popular vegetarian curry served with rice and curry menu.
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Ingredients mentioned below use standard measuring cups and spoons
- 4 to 5 tablespoons of oil
- A 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
- 1 teaspoon of mustard seeds
- 500g of Pumpkin, cleaned and cut into the required size.
- 3 garlic cloves finely sliced
- 1/2 teaspoon of turmeric powder
- 3 cardamom pods
- 1-inch cinnamon piece
- 1 cup of water(keep 1/2 a cup more just in case you would need more water to semi cook the pumpkin before adding the coconut milk)
- 1/2 a cup of thick coconut milk(increase to 1 cup for more gravy)
Instructions
- 1
In a pan over medium heat, pour in the oil and allow it to heat for a few seconds.
- 2
Add the curry leaves, sliced onions and garlic slices.Sauté the ingredients until they turn soft. Cook for 2 to 3 minutes.
- 3
Add the turmeric powder, red chilli flakes and mustard seeds.Maintain low-medium heat and continue to cook the ingredients while stirring with a wooden spoon.
- 4
The constant stirring will allow the ingredients to saute but not burn.Sauté for a few seconds, allowing the mustards to blister.
- 5
Continue cooking for another 2 minutes over low heat.
- 6
Allow the ingredients to cook until they turn golden brown.
- 7
Once Sautéed, transfer the ingredients to a bowl and set aside.
- 8
Tempering is what gives the creamy coconut curry more flavour.
- 9
Make sure to do the tempering without burning the mustard or the red chilli flakes.
- 10
Burnt mustard and chilli flakes ruin this pumpkin curry if not done correctly over low-medium heat.
- 11
Wash the pumpkin.
- 12
Place the pumpkin over a hard surface and use a heavy knife to cut through the ridges you have already found in the pumpkin.
- 13
You will be cooking the pumpkin with the skin. As the pumpkin has a hard, thick skin, use a sharp, heavy knife to cut through the thick skin.
- 14
Remove all the seeds and then cut the wedges into 2-inch-thick cubes.
- 15
Use the same pan used to temper the ingredients.
- 16
Add the pumpkin and pour in the water(1 cup, keep 1/2 a cup more just in case you would need more water to semi-cook the pumpkin before adding the coconut milk)
- 17
The pumpkin cubes should be soft before you add the coconut milk.
- 18
If this means adding extra water than mentioned in this recipe, then please do add to reach the correct consistency.
- 19
Set the heat to medium while the pumpkin is cooking.
- 20
Add turmeric, garlic, cardamom pods, and cinnamon. Combine well with the pumpkin and let it slow-simmer for 20-30 minutes or until the pumpkin turns soft.
- 21
While the pumpkin cooks, you can either cover it with a lid or leave it open.
- 22
Leave your wooden spoon in so that the water doesn’t spill over, but use caution when touching the spoon again as it will be hot.
- 23
Cook until the water reduces and the pumpkin pieces turn soft.
- 24
Once the pumpkins are tender, reduce the heat.
- 25
Pour in the coconut milk, mix and season with salt.
- 26
Continue to simmer over medium heat for a further 10 to 15 minutes.
- 27
Cook until the desired consistency is reached, milky with a thick gravy and soft Pumpkin pieces.
- 28
Reduce great to low and then add the tempered ingredients to the cooking pan.
- 29
Mix the tempering over low heat. taste and adjust seasoning as needed.
- 30
Serve warm with your rice and curry.