One of my favourite cuisines has got to be Sri Lankan! With the use of spices and coconut, the creamy yet strong flavoured curries are simply delicious.
I have read some traditional recipes for Sri Lankan vegetarian curries, which involve a lot of grinding of dry spices to achieve the strong flavours - this is not always quick and easy for busy lifestyles. So I took the ideas and tried my own twist on a Pumpkin Coconut Curry, which worked wonderfully and since been a favourite for us!
Here it is, my quick and easy version of the Sri Lankan Pumpkin Coconut Curry:
Ingredients: Half a pumpkin chopped into large cubes, 1 onion chopped finely, fresh chillies (2 or 3 as desired), 1 can light coconut milk, small spoon of turmeric powder, salt to taste. For tempering, 1 spoon olive oil, 1 spoon fennel seeds, 2 or 3 small pieces of cinnamon sticks, 1 spoon cumin seeds, 1 spoon mustard seeds, 2 sticks of fresh curry leaves.
Make: In wide based pan (I prefer non stick), put in the spoon of olive oil, add fennel seeds, cumin seeds, cinnamon sticks, chopped chillies and mustard seeds. When they heat up, chopped onion, curry leaves and saute. Now add the pumpkin cubes, salt and roast slightly for about 8 minutes. Finally add coconut milk and bring to boil. Garnish with chives and serve hot :)
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