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Vegan One-Pot Sri Lankan Pumpkin, Coconut and Mustard Curry: Recipe

Peter Kuruvita Vegan One-Pot Sri Lankan Pumpkin, Coconut and Mustard Curry Recipe. Image supplied.

A winter warmer and a one-pot wonder – we’re ready!

Just as the peak of winter approaches Australia, we can all agree that nothing pairs better on a night at home than a home-cooked curry. And, if you’re like us, you know that nothing beats making a curry from scratch.

Partnering with Maille, we’re here to share media personality and award-winning Australian chef Peter Kuruvita’s (Noosa Beach House) vegan one-pot Sri Lankan Pumpkin, Coconut and Mustard Curry recipe.

Hearty to say the least; this vegan Sri Lankan Pumpkin, Coconut and Mustard Curry recipe is inspired by Peter’s dad’s traditional recipe that will transport you to the streets of Colombo.

“Dad’s tasty pumpkin curry was a family favourite. He always used a tablespoon of mustard and this became the way I made it as well, as it makes the one pot dish rich, healthy and delicious” said Peter.

So pop on your apron and get ready to turn-up the heat and flavours thanks to this one-pot vegan Sri Lankan Pumpkin, Coconut and Mustard Curry recipe.


Duration: 25 minutes | Difficulty: Medium | Servings: 4


INGREDIENTS

3 tbs Maille Dijon Mustard
1 kg kent pumpkin, cut into 4cm cubes, skin on
1 tbsp coconut oil, melted
1 medium onion, finely chopped
2 cloves garlic
1 sprig curry leaves
3 hot green chillies, chopped
¼ cinnamon quill
2 tbsp raw curry powder
2 tsp cumin powder
6 cardamom pods, cracked
½ tbsp turmeric powder
400mL water
400mL coconut cream
½ tsp salt
1 tsp roast curry powder, to garnish

METHOD  

1. Use a large, heavy based pot. Place the coconut oil, curry leaves, onion, garlic and green chillies and fry until fragrant.

2. Add the dry spices except for the roasted curry powder and gently cook for 3 minutes.

3. Add the water, coconut cream and mustard to the spices and stir until combined.

4. Then, add the pumpkin and salt. The liquid should just cover the pumpkin, add a bit more water if necessary.

5. Bring to the boil slowly. Reduce heat, place a lid on the pot and leave on low, cooking for 10-15 minutes or until the pumpkin is cooked but still firm. Stir gently occasionally to ensure the curry does not stick.

6. When the pumpkin is cooked through, remove the dish from the heat.

7. Finish by serving the curry with a sprinkle of roasted curry powder.

Looking for other mustard-based recipes? Why not try making Leah Itsines’ Vegetarian Chickpea Shepherd’s Pie or this Healthy Plant-Based Strawberry Chocolate Tart. Or, why not this Slow-Cooked Karnataka Pork Curry – the ultimate recipe to add to your cookbook collection.

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