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Sinhalese Curried Pumpkin     Veg  HT  MC  ACC  Sri Lankan 45mins

Serves 2 as a main course or 4 as a side dish     Hot Vegetarian Vegan Vegetables Spices Main Course Accompaniment Gluten Wheat Diary Free Eggless Sri Lanka Ceylon Ceylonese Asia Asian

2 tbsp Desiccated Coconut
5 Garlic Cloves, chopped
Large Onion, chopped
teasp black mustard seed
4 Curry Leaves
1 teasp Ground Coriander
teasp Ground Cumin
teasp Ground Turmeric
240ml/8fl.oz. Hot water
1 tbsp Vegetable Oil
25g/1 oz Creamed Coconut, grated
450g/1lb Pumpkin, peeled, deseeded and cut into 2.5cm/1-inch cubes


1. Heat a heavy-bottomed frying pan until hot then add the coconut and dry-fry until dark brown constantly stirring to prevent the coconut from burning.

2. Transfer to a food processor together with the garlic, onion and 2 tablespoons of water and process to a smooth paste.

3. Heat the oil in a large saucepan, add the mustard seeds, cover and cook over a low heat until the seeds pop.

4. Add the curry leaves, coriander, cumin and turmeric and stir-fry for 30 seconds.

5. Add the hot water, creamed coconut and spice paste and mix well.

6. Add the pumpkin pieces and salt, bring to the boil, stirring then cover and simmer for about 15 minutes or until the pumpkin is tender. Serve hot.

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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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