Wednesday, July 30, 2014

A Sri Lankan Pumpkin & Snake Bean Coconut Curry

Posted by William Chen

Kit Perera turns up pumpkin and produces a Sri Lankan curry of amazing flavours. 

800g pumpkin peeled and cut in to bite size pieces
200g snake beans trimmed and cut in to 4cm batons
2 tablespoons olive oil
1 teaspoon black mustard seeds
1 onion finely sliced
6-8 curry leaves
1cm piece ginger peeled and grated
2 cloves garlic crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon paprika
400ml light coconut milk
Salt to taste

Heat a saucepan over medium heat, add the mustard seeds and allow them to pop. Add the onion and curry leaves, stir and cook until onion is lightly brown. Add the ginger and garlic and cook for 2-3 minutes, stirring. Add the spices and cook for further 2-3 minutes, stirring.

Add the pumpkin and coconut milk. Mix well, turn up the heat and bring to the boil, stirring. Turn down the heat to low and cook for 20 minutes. Add the beans and cook for further 10 minutes. Season with salt.

Serve with steamed basmati rice.


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