Sri Lanka Wattakka (Curried Pumpkin)
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 450 | grams |
pumpkin
|
|
| 25 | grams |
onions
|
|
| 2 | each |
hot chili peppers
fresh |
*
|
| 4 | cloves |
garlic
|
|
| 50 | ml |
vegetable oil
|
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
turmeric
|
|
| 350 | ml |
coconut milk
thin |
*
|
| 100 | ml |
coconut
|
*
|
| 25 | grams |
rice
ground |
|
| 1 | teaspoon |
mustard seeds
|
|
| 1 | pinch |
curry powder
|
*
|
| ½ | teaspoon |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5E+2 | grams |
pumpkin
|
|
| 25 | grams |
onions
|
|
| 2 | each |
hot chili peppers
fresh |
*
|
| 4 | cloves |
garlic
|
|
| 5E+1 | ml |
vegetable oil
|
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
turmeric
|
|
| 3.5E+2 | ml |
coconut milk
thin |
*
|
| 1E+2 | ml |
coconut
|
*
|
| 25 | grams |
rice
ground |
|
| 5 | ml |
mustard seeds
|
|
| 1 | pinch |
curry powder
|
*
|
| 2.5 | ml |
lime juice
|
|
Directions
Wash the pumpkin and cut the top quarter off.
Scoop out the flesh to within 2 cm of sides and cube.
Put the shell to one side for using later.
Slice the onion and chile and crush the garlic. Heat the oil and fry the onion and chile together.
When the onion is soft add the pumpkin, salt, pepper, turmeric and thin coconut milk and cook until the pumpkin is done.
Pour the Coconut milk, thick onto the ground rice, mustard and garlic and add to the pumpkin mixture, stirring as it thickens.
Bring to the boil and simmer for a few minutes.
Remove from heat and spoon into pumpkin shell.
Sprinkle with the curry powder and lime juice.
