Sri lankan pumpkin curry

Sri lankan pumpkin curry

Wattaka curry

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 onion, finely chopped
10 curry leaves
1 green chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
1 tablespoon Sri lankan curry powder
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
500g pumpkin or butternut squash, cut into 1.5-cm cubes
400ml coconut milk
1 teaspoon salt
3 tablespoons grated fresh coconut

Method

  1. Heat the oil in a saucepan on a medium heat, then add the onion, curry leaves, chilli and garlic and stir-fry for 10 minutes until golden brown. Add the curry powder, fenugreek seeds and turmeric and stir-fry for a further minute on a low heat.
  2. Add the pumpkin, coconut milk and salt, stir, then bring to the boil. Cover and simmer for 25–30 minutes until the pumpkin is soft and cooked through.
  3. Stir in the grated coconut and simmer for a further 2–3 minutes. Taste and season with more salt as needed, then serve with rice.
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