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Pumpkin Chunks in Garlic Spiced Coconut Cream. Pumpkin curry, eggplant curry, and a leafy vegetable stir fry served with rice as a main meal, along with crunchy papadams and curd chili would be a perfect authentic Sri Lankan lunch. Hot and sour taste of eggplant curry goes well with this sweet garlic spiced pumpkin chunks and rice. It’s one of my favorite combinations of curries with rice. Pumpkin is full of vitamins, minerals, fiber and antioxidants. Pumpkin is loaded with vitamin A and antioxidant carotenes.

Also it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. In this curry I’ve cooked them with skin, that’s how authentic Sri Lankan pumpkin curry is made and it tastes good with skin. Print Recipe hereIngredients Serves 3-4 2 tbsp Indian sesame oil 1 red onion diced 4 garlic gloves diced 2 green chilies diced Few curry leaves 1 tsp of each fenugreek, mustard and fennel seeds 250g Pumpkin cut into chunks with skin Pinch of turmeric powder 1 tsp crushed black pepper 1 tsp tamarind paste. Once Upon a Plate: Parmesan French Toast with Wilted Garlic Spinach.

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