Yellow Sri lankan Curry with Pumpkin Wedges and Coconut Rice

This curry leaves one of those satisfying warm feelings in your stomach.

This recipe can take a few hours to execute so I normally just make it on my day off or on a rainy afternoon.

I like my curry HOT, so you should probably adjust it to your liking.

There is a fair bit to get through so let’s break it down into bits.

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Yellow Sri Lankan Curry with Pumpkin wedges and Coconut Rice

Serves: 5

PUMPKIN WEDGES

Ingredients:

1/4 Kent pumpkin into 6 wedges
1 tbsp coconut oil
1/4 cup honey or rice malt syrup
pink salt to season

Method:

1. Preheat the oven to 180ºC.

2. Rub both sides of the pumpkin wedges with coconut oil and place onto a lined baking tray, sprinkle with salt and then drizzle with honey or rice malt syrup. Cook for 45 mins.

THE CURRY

Ingredients:

1 brown onion
3 medium garlic cloves minced, and divided into two lots
2 inches of ginger minced and dived into two lots
1 cinnamon stick broken in half
8 cloves
1 tsp turmeric powder
2 tbsp curry powder
1 cup water
1 can unsweetened coconut milk
3 sprigs of curry leaves, 1 for curry, one for finishing, one for garnish
1 tbs coconut oil
pink salt
2 tsp black mustard seeds
1 green hot chili sliced in half

Method:

1. Sauté the onion, half the garlic, half the ginger, cloves and cinnamon, curry leaves, and chili in a pan until soft.

2. Add the turmeric and the curry powder and cook for 1 minute.

3. Add the water, and half the coconut milk (add vegetables if desired, I did spinach and did cauliflower once before). Cook for 20 (or more) minutes on low heat then add rest of coconut milk.

4. Take curry off the heat. In a separate fry pan sauté the rest of the ginger, garlic, mustard seeds and more Chilli (if needed) for 5 minutes.

5. Stir through the curry and salt to taste.

Tips:

Leave the curry off the heat until everything else is cooked to deepen flavours and then reheat. Take out inedible spices + leaves.

CAULIFLOWER RICE

Ingredients:

1 cauliflower

1 tsp coconut oil

1/3 cup desiccated coconut

pink Himalayan salt

Method:

1. Blitz the whole cauliflower. I like mine chunky, so I used my hand blender from Kmart.

2. Heat a fry pan over a medium heat with coconut oil and cook for a few minutes until soft.

3. Add the desiccated coconut to finish, add salt to taste.

BEETROOT SIDE SALAD

Ingredients:

2 beetroots, peeled and grated
3 carrots grated
1/2 bunch coriander
2 cups of chopped spinach
1 can of brown lentils, washed
salt
pepper

Method:

1. Add the beetroots, carrot, coriander and spinach, lentils, salt and pepper to a bowl and stir well.

TO SERVE

1. Heat raw cashews in a pan to lightly toast them.

2. Flash fry rest of curry leaves until crispy. They should crunch in your mouth.

3. Place all components onto a plate and top with coconut yoghurt, then sprinkle with pomegranate seeds.

And there you have it… It is quite spicy so another 1/2 can of coconut milk might be desired but that’s why I serve it with the fresh beetroot salad.

Happy cooking lovelys,

Steph x