A Sri Lankan curry of butternut pumpkin cooked in coconut milk with Sri Lankan (Dark) Roasted
Curry blend, fresh curry leaves and the interesting addition of seed mustard.
1 tbsp uncooked Basmati rice
¼ cup desiccated coconut
2 tbsp vegetable oil
1 onion, finely chopped
1-2 sprigs curry leaves, optional
2 garlic cloves, crushed
1-2 green chillies, optional
800g butternut pumpkin, peeled and cut into medium cubes
1 tsp seed mustard
1½ tbsp Spice Fusion Sri Lankan Roasted Curry blend
1 tsp turmeric
1 tsp salt
500ml (2 cups) coconut milk
Heat a small frying pan and dry-fry rice and coconut until brown and fragrant.
Cool, then grind to a powder in a mortar or spice grinder.
Heat oil in a large saucepan and sauté onion, curry leaves, garlic and chilli until onion has softened.
Add pumpkin, mustard, Sri Lankan Roasted Curry, turmeric, salt and coconut milk.
Bring to the boil and cook over medium heat until the pumpkin is tender (about 10 minutes).
Add the ground rice and coconut to the curry and cook for a few more minutes.
Garnish with fried shallots (available at Asian grocers).
