Gayani’s pumpkin curry recipe

200g pumpkin
350ml coconut milk
100ml water
One teaspoon sugar
1/4 small onion (thinly sliced)
Four garlic cloves
15- 20 fresh (or 10 dried) curry leaves
Four pandan leaf
Two green chili
Two cinnamon sticks

One big pinch of turmeric
Two big pinches of fenugreek
One teaspoon vegetable untoasted curry powder
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
One teaspoon salt


  1. Slice the pumpkin and remove the seeds but leave the skin on
  2. Wash the pumpkin and cut into chunks, then place in a suacepan
  3. Add the main ingredients
  4. Add the spices
  5. Add the coconut milk and water
  6. Simmer the ingredients on a medium heat with the saucepan lid on
  7. Cook for five to ten minutes until the pumpkin skin is soft, stirring every few minutes
  8. Add 150ml coconut milk, then bring to the boil with the lid off for a further two minutes
  9. Add 1 teaspoon of sugar and stir, then cook for a further minute
  10. Serve with coconut rice (and maybe a bottle of Lion lager)!

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