29. Sri Lankan Yellow Pumpkin and Vegetable Curry

Name: 29. Sri Lankan Yellow Pumpkin and Vegetable Curry
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Asian
Ingredients: 280g brown rice; 400ml coconut milk; 500g pumpkin, in large chunks; 2 potatoes, large chunks; 1 onion, finely diced; 2 cloves garlic, minced; 2 green chillies, deseeded and finely chopped; 10 curry leaves; 1 teaspoon fenugreek seeds; 1 tsp turmeric powder; 1 tbsp grated ginger; 1 cinnamon stick; 6 pandan leaves, tied together; 1 lemongrass stalk, lightly bruised; 2 tbsp vegan fish sauce; 1 red capsicum, cut into chunks; 1 zucchini, large dice; 270ml coconut cream; 2 tsp black mustard seeds

4 steps

Prep:40minCook:35min

The vegetables are really not super important here. I like the sweetness the pumpkin lends the curry, but you could also use just about anything.

Updated at: Thu, 17 Aug 2023 04:45:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories906.4 kcal (45%)

Total Fat34.1 g (49%)

Carbs142.2 g (55%)

Sugars32.1 g (36%)

Protein14.4 g (29%)

Sodium860 mg (43%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

280gbrown rice

400mlcoconut milk

500gpumpkin

deseeded and finely chopped

10curry leaves

1 teaspoonfenugreek seeds

1 tspturmeric powder

1 Tbspgrated ginger

2 Tbspvegan fish sauce

270mlcoconut cream

2 tspblack mustard seeds

Instructions

Step 1

Put the brown rice on to cook using your favourite method.

Step 2

Place all the ingredients on the list from the coconut milk down to the vegan fish sauce (basically coconut milk, potato and spices/flavourings) in a heavy bottomed pot, with a further 400ml of water and a generous pinch of salt. Cook for 10 mins, then add the pumpkin and cook for a further 10 mins.

Step 3

Add the capsicum and zucchini, which should take 5 mins more to cook.

Step 4

While that’s cooking, grind the black mustard seeds in a mortar and pestle and finish the curry by adding this, and most of the coconut cream. Test for seasoning and turn off the heat when you’re happy. Serve with the cooked rice.