Pumpkin-coconut milk Curry(Sri Lankan, vegetarian)

Step 1

Tempering.

Step 3

In a pan over medium heat, using three tablespoons of oil, temper the chopped curry leaves, onion(1 large), garlic(2 pods). 2-3 minutes.

Step 5

While the onions are tempering add the Turmeric(1/4tsp), Chilli flecks(1/2 tsp) and mustard seeds(1 tsp).

Step 7

Continue cooking for another 2 minutes over low heat. transfer ingredients to a bowl and set aside.

Step 9

Tempering is what gives the creamy coconut curry more flavor.

Step 11

Make sure to do the tempering without burning the mustard or the red chilli flakes.

Step 13

Burnt mustard and chilli flakes and ruin this pumpkin curry if not done correctly over low-medium heat.

Step 15

How to cook the pumpkin curry.Use the same pan you used to temper the ingredients.

Step 17

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).The pumpkin cubes should be soft before you add the coconut milk.

Step 19

If this means adding an additional amount of water than mentioned in this then please do add to reach the correct consistency.For this purpose add water in 1/2 a cup.

Step 21

Set the heat to medium and while the pumpkin is cooking, add 1/2 teaspoon of turmeric, garlic(3 cloves), cardamom pods(3), cinnamon(1-inch piece).

Step 23

Mix well with the pumpkin and let it slow simmer for 20-30 minutes or until the pumpkin turns soft.

Step 25

While the pumpkin cooks in the water you can either cover it with a lid or leave it open.

Step 27

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.

Step 29

Once the pumpkins are tender, reduce heat, pour in the coconut milk, taste again and season with salt if needed.

Step 31

Slow simmer over medium heat for further 15 minutes.

Step 33

Cook until the desired consistency is reached which is a milky, thick gravy and soft Pumpkins.

Step 35

Add the tempered ingredients to the pumpkin curry, mix and serve warm with your rice and curry.