Pumpkin Curry
A delicious Sinhalese curry that can be savoured with simple steamed rice.
Pumpkin Curry Recipe by Chef Ranveer Brar
Cuisine

- Asian

Serves

- 4

Cooking Time

-45 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • FOR Sinhalese Curry Powder
  • 1 tbsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 1 tsp Black Peppercorns
  • 2 tsp Mustard Seeds
  • 2 tsp Fennel Seeds
  • 10 to 12 Cloves
  • 1 Pandan Leaf
  • 1 tbsp Uncooked Rice
  • 1 tsp Turmeric Powder
  • FOR Curry
  • 1 tsp Fenugreek Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Mustard Seeds
  • 10 to 12 Curry Leaves
  • 1 Onion
  • 250 gms Pumpkin
  • 1 to 2 Green Chillies
  • 200 ml Coconut Milk
  • 2 Pandan Leaves
  • 1 tbsp Rice and Dry Coconut Powder
  • 2 tbsp Sinhalese Curry Powder
  • To taste Salt
  • As required Oil
  • As required Water
  • .;
  • FOR Garnish
  • Lemon Wedge
  • Chilli Powder
  • Edible Flowers

HOW TO PREPARE PUMPKIN CURRY

  1. 1

    For Sinhalese Curry Powder, In a pan, dry roast 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 2 tsp mustard seeds, Once the seeds start to splutter add 2 tsp fennel seeds, 10-12 cloves, 1 roasted pandan leaf, 1 tbsp uncooked rice and roast everything together, Grind the mixture into fine powder, add 1 tsp of turmeric powder and keep aside.
  2. 2

    For Curry, Rice and dry coconut powder – Dry roast ½ cup dried coconut and ½ cup uncooked rice together and grind into fine powder.
  3. 3

    In a pan, warm oil as required, add 1 tsp fenugreek seeds, 1 tsp fennel seeds, 1 tsp mustard seeds, 10-12 curry leaves, 1 sliced onion and sauté Add 1-2 split green chillies, 250 gms pumpkin cut in cubes, salt to taste, 2 tbsp Sinhalese curry powder, 200 ml coconut milk and water as required Add 2 pandan leaves, 1 tbsp rice and dry coconut powder and cook curry for 15-20 minutes on slow flame.
  4. 4

    Serve Pumpkin Curry with steamed rice.

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