Vegan One Pot Pumpkin Curry - Sri Lankan Cuisine Recipe

How to make this delicious Sri Lankan vegan one pot pumpkin curry! Sri Lankan cuisine is amazing, and this easy one pot pumpkin curry recipe is so so delicious, you will love it! It's spicy, full of flavor and easy to make since you throw everything in one pot! NEW MERCHANDISE OUT NOW: /channel/UCTCj1l_dY4lI3ulaETJzIRA/store Website: https://www.irenecocoqueen.com Instagram: https://www.instagram.com/irenecocoqueen/ Facebook: https://www.facebook.com/irenecocoqueen/ Subscribe: /irenecocoqueen Pumpkin Curry Ingredients: 3 TBSP Coconut oil for frying 2 hot chilli peppers 2 TBSP Dried Lime leaves 2 cloves of grated garlic 1 cinnamon stick 1/2 TBSP mustard seeds 1 TBSP cumin seeds 1 finely chopped red onion 1 1/2 TBSP curry powder 1 TSP turmeric powder 1/4 TSP black pepper 1 TSP salt (to start with but add more later) 1 TSP ginger powder or freshly grated ginger. 6 cups pumpkin or butternut Squash. Remove the skin and cut into small cubes. 400 ml thick creamy coconut milk. Im using biona organic which is 80% coconut and 20 % water 1 cup water 1 Lemongrass 5 tbsp coconut milk powder. ( very important ingredient pls don’t skip it) How to make it: To your sauce pan you’re going to add in the coconut oil. To that you’re going to add in the cumin seeds, mustard seeds, cinnamon stick, grated garlic, & chilli peppers. Mix all the ingredients to form a paste. Add in the red onion, And All the spices listed above, and mix. Cook onions until tender. This may take up to 10 minutes.While the onions are cooking start to prepare the pumpkin. Peel the pumpkin , remove the seeds, and cut into cubes. Once your onions are cooked after 10 minutes, you’re going to add in the pumpkin or butternut squash cubes, and mix all the ingredients well so that the spices are evenly distributed. Add in your one can of coconut milk, And the water. And don’t forget this is the point where you have to add in one lemon grass. Don’t forget to smash your lemongrass fold it in half and place it inside the broth. Partially cover with the lid and let cook for 30 minutes or until the pumpkin or butternut squash is tender. After 30 minutes, add in the coconut milk powder. You can go ahead and sift the milk powder into the curry so that you don’t get any lumps and just stir it in with the spatula once you’ve turned off the heat. Serve with roti, rice, and enjoy!!!!

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