Sri Lankan Style
Pumpkin & Cashew Curry
Recipe / Meg Thompson
You can add other vegies or nuts and seeds to this lovely, versatile curry. The warming spices are anti-inflammatory and supportive of the immune system and circulation.
Serves: 3–4
2 tbsp ghee
1 small onion, peeled & diced
3–4 cloves garlic, peeled & chopped
Thumb-sized piece ginger, finely sliced or grated
¼ tsp sea salt
¼ cup curry leaves
1 tbsp mustard seeds
½ tsp turmeric
1 cinnamon stick
600–700g pumpkin, cut into 3–5cm pieces
¾ cup coconut milk
1 cup water
¾–1 cup raw cashews
2 silverbeet leaves, roughly chopped, or a couple of handfuls of roughly chopped spinach
Fresh chilli & coriander, to serve
Add ghee to medium saucepan over medium heat and add onion, garlic and ginger. Cook until onion is soft.
Add salt, curry leaves and mustard seeds and cook for a couple of mins.
Add turmeric and cinnamon and stir for ½ min until fragrant.
Add pumpkin, coconut milk, water and cashews and bring to simmer.
Taste and add extra salt as desired.
Cook for approx. 15–20 mins or until pumpkin is cooked through but not falling apart. Add silverbeet or spinach in last few mins of cooking time.
Serve with plenty of chilli and fresh coriander, as desired.
The cardamom, nutmeg and lime combine to make this sublime cake sing.
