This is a re-post of my previous post pumpkin curry in April this year. Ever since I started focusing on improving my food photos, I've felt I should replace all my previous posts with basic compact camera. Re-posting all of them with new improved photos will take time. One of them for which I just replaced the photos has become a great hit and now is the most popular post - Eggplant Curry.
Pumpkin curry, eggplant curry, and a leafy vegetable stir fry served with rice as a main meal, along with crunchy papadams and curd chili would be a perfect authentic Sri Lankan lunch. Hot and sour taste of eggplant curry goes well with this sweet garlic spiced pumpkin chunks and rice. It’s one of my favorite combinations of curries with rice.
Pumpkin is full of vitamins, minerals, fiber and antioxidants. Pumpkin is loaded with vitamin A and antioxidant carotenes. Also it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.
In this curry I’ve cooked them with skin, that’s how authentic Sri Lankan pumpkin curry is made and it tastes good with skin. At home they also make simple stir-fry dish with diced pumpkin.