We love this curry because it is simple, nutrient-rich and warming to whip up on a winter’s night after work. You will likely have most of the items necessary in your cupboard too, so it is a good one to note for last minute weeknight munches.
The recipe comes direct from Sri Lanka, where one of our correspondents lived for six months. Proper authentic? We think so…
Source of image: Sri Lankan Food Recipes
500 grams pumpkin
2 teaspoons of salt
1/2 teaspoon of saffron
1 teaspoon curry powder
1/2 teaspoon mustard powder
2 teaspoons of chopped garlic
1 cup of water
1/2 cup coconut milk
1 spring curry leaves
1 teaspoon sugar
Cut the pumpkin in to 1 ½ inch cubes with skins on (unusual, but the fibre and much of the anti-fungal and antibacterial properties are found in the skin, and once cooked, you cannot notice the difference).
Wash and place in large saucepan with all ingredients except coconut milk.
Cover and boil until all the water has been absorbed.
Add the coconut milk and cook for a further 2 minutes.
Serve with brown rice.
Note: This recipe, because of the nature of the spices, is best served reheated after a few hours or the next day.
By Sophie Forsyth