Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Sri Lanka! This Wattakka Curried Pumpkin is not just a recipe; it's a flavor explosion that combines the creamy sweetness of pumpkin with the bold, aromatic spices that make Sri Lankan cuisine world-renowned. Whether you're a seasoned cook or a curious food adventurer, this dish promises to turn an ordinary meal into an extraordinary experience that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- 500g pumpkin, cubed
- 1 onion, chopped
- 2 green chilies, sliced
- 1 teaspoon curry powder
- Salt, to taste
- 2 tablespoons coconut oil
- Water, as needed
Instructions
- Begin by preparing your ingredients. Cube the pumpkin into bite-sized pieces, chop the onion finely, and slice the green chilies. Set these aside for later use.
- In a large pan or wok, heat 2 tablespoons of coconut oil over medium heat. Allow the oil to warm up until it shimmers, but do not let it smoke.
- Add the chopped onion to the pan and sauté for about 3-4 minutes, or until the onion becomes translucent and slightly golden. Stir occasionally to prevent sticking.
- Next, add the sliced green chilies to the pan and sauté for an additional 1-2 minutes. This will help release their flavor into the oil.
- Sprinkle in 1 teaspoon of curry powder and stir well to combine with the onion and chilies. Cook for about 1 minute, allowing the spices to bloom and develop their aroma.
- Add the cubed pumpkin to the pan, stirring to coat the pieces in the spiced oil. Cook for about 2-3 minutes, allowing the pumpkin to absorb the flavors.
- Pour in enough water to just cover the pumpkin (approximately 1-2 cups, depending on the size of your pumpkin). Season with salt to taste.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for about 15 minutes, or until the pumpkin is tender and cooked through.
- Once the pumpkin is tender, remove the lid and check the consistency of the curry. If it is too watery, increase the heat and let it simmer uncovered for a few more minutes to thicken.
- Once the desired consistency is reached, taste and adjust the seasoning if necessary. Remove from heat and let it sit for a couple of minutes before serving.
- Serve the Wattakka Curried Pumpkin hot, accompanied by steamed rice or flatbreads for a complete meal.
Tips
- Choose the Right Pumpkin: Use a fresh, firm pumpkin with a sweet, dense flesh. Butternut squash can be an excellent substitute if needed.
- Spice Management: Adjust the green chilies to control the heat level. Remove seeds for a milder version or add more for extra spiciness.
- Oil Matters: Coconut oil is traditional and adds an authentic flavor, but ensure it's fresh and of good quality.
- Consistency is Key: Keep an eye on the water content. The ideal curry should be slightly thick and coat the pumpkin pieces beautifully.
- Blooming Spices: Take time to sauté the curry powder to release its full aromatic potential. This step is crucial for developing deep flavors.
- Serving Suggestions: Pair with steamed basmati rice, coconut sambal, or traditional Sri Lankan flatbreads for a complete meal.
- Make-Ahead Tip: This curry tastes even better the next day, as the flavors continue to meld and develop overnight.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 15g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
