East Coast Pumpkin Curry

Serves 4
Total Time
30 Minutes
2 tbsp coconut oil
2 tsp black mustard seeds
2 tsp cumin seeds
4 cloves of garlic (sliced)
4 green chillies (finely chopped)
2 red onions (roughly chopped)
1 tsp curry powder
1 tsp salt
3 sprigs fresh curry leaves
7½ cm piece rampe (pandan leaf)
1 level tsp chilli flakes
1 tsp roasted fenugreek seeds, (crushed)
½ stick cinnamon
½ tsp turmeric powder
½ tsp sugar
1 tsp black pepper
500g pumpkin, (deseeded and cut into 2½ cm cubes)
1 x 400ml tin of coconut milk
Juice of ½ a lime
Step 1

Place a large high-sided frying pan on a medium to high heat and add the coconut oil. Once sizzling, add the mustard seeds.

Step 2

When they start to spit, add the cumin seeds, garlic, chillies, onions, curry powder, salt and curry leaves.

Step 3

Fry for 3-4 minutes, or until the onions start to soften and turn golden in colour, then add all the remaining ingredients (except the lime juice) cover, and cook on a medium heat for 15 minutes, or until the oil starts to separate.

Step 4

Allow to cool slightly, then add the lime juice and mix together. Season to taste, and serve.

Recipe courtesy of The Locals' Kitchen: Sri Lanka

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