Add the tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minutes. © 2020 you can totally omit the chicken curry and make it a vegetarian or a vegan menu. Now add thin coconut milk. Learn more about: cookie policy, How to make the cashews soft in the Sri Lankan cashew curry, How to make the Sri Lankan cashew curry creamy. Turn the heat up and when the pot begins to bubble turn the down to a simmer, cover the curry, and cook for 10 minutes, stirring occasionally, until the vegetables are just tender. Authentic Sri Lankan Prawn Curry (Shrimp Curry), Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. When I was living in the US, I didn’t have access to any of these pumpkins where we lived. Cauliflower, sweet potatoes and green beans … Use Sri Lankan curry powder. We usually serve it with very spicy chicken curry, so the spiciness is balanced as a whole meal. Your email address will not be published. Also because cashews are expensive, so to balance the cost, restaurants would add peas into it. For larger pumpkins, cut into 2 inch thick wedges, and then cut 1 inch slices from the wedges. Log in. And was never a dish that would be eaten as an everyday dish like the dhal curry (lentil curry)which I will do a recipe for it soon. I will be very honest, we didn’t eat cashew curry every week, in fact, if we were lucky we would eat it once in two months. Please don’t any other curry powder for this recipe. This 200 year old recipe of Sri Lankan Mixed Vegetable Curry is inspired by a poplar restaurant in Colombo is spicy, creamy with the coconut milk … I don’t typically use lite coconut milk since it doesn’t have as much of the coconut flavor. This is an optional step, but a very popular technique for some Sri Lankan curries. There are links on this site that can be defined as “affiliate links”. This version is easy, vegan and under 500 calories. To get the original texture, I highly recommend you use a clay pot for this. We have plenty more vegetarian curry recipes here. But take care when stirring the curry, as you don’t want to crush the soft pumpkin pieces. This curry is quite spicy. I would usually add less coconut milk in all my curries, except this curry. In Canada, I use a pumpkin variety known as Jamaican pumpkin (Calabaza) which is very similar to the kent pumpkin. Serve with a garnish of cilantro (optional), along with rice, and any other side dishes. But the best part of it is, it’s Vegan and Gluten-free. We have plenty more vegetarian curry recipes here. Add the onion and carrot and cook until slightly softened, 4-5 minutes. Butternut squash can be prepped by first halving them and then removing the seeds. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Return the frying pan to a medium-high heat with a drizzle of olive oil. A curry powder is essentially a mix of spices that is used for making curries. In a dry frying pan, roast the coriander seeds, stirring constantly, until they are fragrant and darker in color. Then look no further, this Sri Lankan pumpkin curry has got you covered. When the pumpkin curry is almost done, sprinkle in the ground toasted coconut, and very gently fold it in. So I don’t overcook it and lose the green color. By checking this, you agree to our Privacy Policy. My food is a reflection of those amazing experiences! Breakfast, Curry, Dinner, Lunch, Side Dish, Curry, Gluten free, Pumpkin, Pumpkin recipes, Vegan, Vegetable Curry, Vegetarian, I love seeing what you’ve made! It adds a lovely toasty, smoky flavor. Even though the green beans lose the bright green color, they become so flavorful and soft with longer cooking. No worries about overcooking. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes.