Sri Lankan-style pumpkin curry

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Peel the squash, scoop out the seeds and cut it into 3 cm chunks. Rinse the red lentils. Chop the onion, crush the garlic, peel and grate the ginger and slice the green chilli.
2. Put the squash, lentils, onion, garlic, ginger, green chilli, curry powder, mustard seeds and cinnamon in the slow cooker. Crumble in the stock cube, add 200 ml of water and stir well.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. For the last 20 to 30 minutes, stir in the coconut milk.
6. Just before serving, squeeze in the juice of the lime and season with salt and pepper. Serve over the rice.

Tip Taste before adding the lime and add it a little at a time. A tin of coconut milk left over can be frozen in a small tub.

Photo made with AI.

From Nosha · nosha.app