Pumpkin Chunks in Garlic Spiced Coconut Cream

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.

Print Recipe here
Ingredients

Serves 3-4

2 tbsp Indian sesame oil

1 red onion diced

4 garlic gloves diced

2 green chilies diced

Few curry leaves

1 tsp of each fenugreek, mustard and fennel seeds

250g Pumpkin cut into chunks with skin

Pinch of turmeric powder

1 tsp crushed black pepper

1 tsp tamarind paste

1 tbsp curry powder

200ml coconut cream

400ml water

For Garnishing

1 tbsp vegetable oil

Few curry leaves

4-5 garlic cloves, sliced

Method

Heat oil in a large pan, sauté onion, garlic, green chili and curry leaves until they are aromatic. Stir in fennel, mustard, fenugreek seeds, followed by pumpkin chunks.

Season pumpkin chunks with turmeric powder, black pepper, tamarind paste, curry powder and salt to taste. Stir well till pumpkin chunks are coated with spices.

Add coconut cream, 400 ml water, mix well and cook covering the lid for 5-10 minutes till pumpkin is soft.

Ladle this curry into a dish and garnish with stir fried curry leaves and garlic slices.

I usually serve this curry with Thai red rice (Low glycemic) or white rice. You can also serve as a side for any type of breads, Indian flat breads or Sri Lankan pittu or Sri Lankan string hoppers.