Pumpkin curry recipe (wattakka kalu pol)

Serves 8 - 10

Ingredients

1 kg pumpkin
2 tbsp Sri Lankan roasted curry powder
2 medium red onions, finely sliced
3 green chillies, sliced
4 cloves garlic, finely sliced
½ tsp fenugreek seeds
1 tsp chilli powder
1 tsp turmeric powder
½ tsp mustard seeds
1 tsp ground mustard
1 can coconut milk (+a bit of hot water just to cover the pumpkin) DONT USE COCONUT CREAM!
2 sprigs fresh curry leaves
1-2 tsp salt
2 tbsp vegetable oil

Thickening

2 tbsp rice, roasted and ground
4 tbsp desiccated coconut, roasted

 

Preparation

Wash and cut pumpkin into cubes, leaving skin on.

Heat oil and fry onions, curry leaves, garlic and green chillies in a large pot.

Add mustard seeds.

In a bowl, mix all the other ingredients with pumpkin and add to the pot along with coconut milk. Continue to cook over high heat until pumpkin is tender.

Meanwhile, in a pan, dry toast short grain rice and coconut until brown & fragrant. Then blend into a powder.

Add the ground roasted rice and desiccated coconut to thicken and flavour the curry a few minutes before cooking is complete.

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