Sri Lankan Pumpkin Curry

Need

• Sri Lankan Chonkk

• 4 Tablespoons coconut oil
• 2 Teaspoons black mustard seeds
• 4 shallot diced
• 20 curry leaves

• The Curry

• 4 shallot peeled and halved
• 2 green chilli(es)
• 12 curry leaves
• 40 Grams Extra Virgin Olive Oil (EVOO) BUY
• 1 Teaspoon ground turmeric
• 1/2 Teaspoon ground fenugreek
• 2 Teaspoons yellow curry powder
• 1/2 Teaspoon dried red chilli flakes
• 1 Teaspoon pink salt flakes BUY
• 1 pandan leaf, torn in large pieces
• 400 Grams coconut milk Recipe
• 400 Grams coconut cream Recipe
• 750 Grams pumpkin, peeled and cubed

Do

1  

The Chonkk;

2  

Heat the coconut oil in a small frying pan over medium heat and add the mustard seeds. When the seeds start to pop, add the shallots and curry leaves and cook for 3-5 minutes, or until the shallots are dark brown and starting to crisp.

3  

Remove from the heat and strain through a sieve. Reserve the oil for drizzling, set crispy leaves and seeds aside to use as a garnish.

4  

The Curry;

5  

Place shallots, green chilli, curry leaves and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.

6  

Add turmeric, fenugreek, curry powder and chilli flakes and cook 1 min/Varoma/speed 1.

7  

Add salt, pandan, coconut milk, coconut cream and pumpkin and cook 18 min/100°C/Reverse/speed soft.

8  

Garnish with the crispy leaves, a little drizzle of the flavoured oil and serve with steamed rice and Coconut Roti.

Served with

• Coconut Roti