how to cook |make Pumpkin curry with coconut milk |traditional SriLankan | Indian | vegan cuisine

Cut the cleaned pumpkin into medium size pieces.

Cut half an onion into pieces and keep aside.

Chop two cloves of garlic and three green chilies.

Blend the coconut, green chilies, garlic, black pepper with half a cup of water until it becomes a creamy paste.

Put all the pumpkin pieces into a pot and add one cup of water, turmeric, salt and cook for ten minutes.

After ten minutes, lid off and add onion, curry leaves, chili powder, curry powder, and cook for another two minutes.

After 2 minutes, add the blended coconut creamy paste into it and mix well but do not stir too much.

After five minutes, lid off and put coconut milk first extract, and salt if required.

Add half a tbsp of sugar for taste.

After adding coconut milk, do not lid on, cook it for three minutes.

To finish, heat oil in a pan, fry mustard, onion, and curry leaves until onions are golden, then add to pumpkin curry and mix.

Equipment Needed

Dietary

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