Sri Lankan Pumpkin Curry (Authentic Recipe)

theflavorbender.com

Eitan Rosenthal

subheading: Pumpkin curry:

1½ tsp black mustard seeds optional, but recommended

2 lbs pumpkin Kent pumpkin, Jamaican pumpkin, or butternut squash

2 tbsp coconut oil or vegetable oil, or olive oil

1 medium red onion finely sliced

10 fresh curry leaves dried is fine as well, or 2 bay leaves

3 green chillies sliced into thick slices (jalapenos or serrano peppers are fine as well)

6 cloves garlic sliced or whole

1 ½ tbsp Sri Lankan roasted curry powder

2 tsp cayenne pepper use less if you don’t like it spicy

1 ½ tsp ground cinnamon

1 tsp turmeric powder

2 cups coconut milk

2 tsp sugar optional

1 tsp salt

More salt to taste

subheading: Toasted coconut (to finish):

4 tbsp desiccated coconut roasted

Directions at theflavorbender.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer