Sri Lankan Pumpkin Curry

This simple yet delicious Sri Lankan pumpkin curry made using the abundant fall vegetable and simmered with coconut milk and spices is a comfort in a bowl. It's vegetarian, gluten free and dairy free.

30 min · 4 serves

1	Green Chili
1 pound (454g)	Pumpkin
1	Red Onion (small)
100 ml	Coconut Milk
1 teaspoon 4 Cloves	Lemon Juice Garlic
½ teaspoon	HWD Organic Chilli Powder
½ teaspoon	HWD Organic Curry Powder Medium
¾ teaspoon	Salt
1 stick	HWD Organic Cinnamon Sticks
½ teaspoon	HWD Organic Turmeric Powder
2 tablespoons	Filippo Berio Olive oil with Garlic
½ teaspoon ½ teaspoon	HWD Cumin Seeds (powdered) Mustard Seeds (powdered)
10	Curry (leaves)
½ cup	Water

Wash and cut the pumpkin into 1-inch pieces.
Add the Pumpkin pieces, 3 green chillies, Curry leave, Pandan leaves. Sliced Red onions, Salt ½ tsp, HWD Turmeric powder, HWD Curry powder, HWD Cinnamon sticks followed by water (250ml) into a cooking pot.
Cover and cook until the pumpkins are done.
Meanwhile add 4 tbsp of fresh coconut, HWD turmeric, Mustard seeds (ground into powder), HWD Black pepper, Garlic, HWD Cumin powder into a blender jar and blitz into a paste.
Add this paste to the pumpkins with 100ml of thick coconut milk.
In a Medium heat, let it cook for 10-15 minutes.
Lastly check and add salt and pepper to the taste.