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Recipes

Keep warm with this easy green bean and pumpkin curry recipe

Tooting Mama
4 Comments
November 4, 2019
2 Mins read
7,660 Views
Sri Lankan Pumpkin Curry
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What will you do with the flesh you’ve hollowed out of your Halloween pumpkins? You can make this easy green bean and pumpkin curry recipe. It’s perfect for keeping you warm during the chilly October nights. Actually, it’s perfect for any night of the year.

Pumpkins are great at soaking up the flavour. This pumpkin curry recipe has a heady mix of fragrant spices combined with a creamy coconut sauce. And interlaced throughout are green beans for additional goodness and an extra shot of colour.

Ingredients for making your autumn curry

Spices

For this recipe, I have used cardamom, cinnamon, cloves and fenugreek, with a little turmeric for additional colour. This gives the curry a fragrant flavour that soaks through into the coconut sauce.

Green beans

I like to use fine green beans, they cook quickly. My tip is to chop the beans into 2cm pieces cut at an angle.

Vegetable stock

I dissolve half a cube of vegetable stock in 200mls of water and add this to the curry while it’s cooking. I’ve found that pumpkin can cook quite quickly, and the addition of a little vegetable stock helps to build the flavour of the curry.

Tempering

Tempering is a technique used in Sri Lankan cooking to bring a final burst of flavour to the dish. Onion, garlic, ginger, curry leaves, chilli and spices such as mustard and cumin seeds are fried in heated oil. I use this technique when I make dhal.

Lime

This is the final addition to the dish, a squeeze of lime to bring out all the flavours.

Easy green bean and pumpkin curry recipe

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Sri Lankan Pumpkin Curry

Easy green bean and pumpkin curry recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Tooting Mama
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Cuisine: Sri Lankan
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Description

An easy and delicious pumpkin curry the perfect recipe to use up leftover Halloween pumpkins.


Ingredients

Scale
  • 100g green beans, top tailed and sliced into 2cm pieces cut at the diagonal
  • 1 tbsp coconut oil
  • 750g pumpkin (chopped, deseeded peeled and diced) 
  • 1 red chilli crushed
  • 1 sprig of curry leaves
  • 1/4 tsp turmeric
  • 0.5 tsp fenugreek seeds
  • 2cm stick of cinnamon
  • 4 cardamon pods, 4 cloves
  • A pinch of salt
  • 200mls coconut (unsweetened)
  • 1/2 cube vegetable stock dissolved in 200mls of boiling water 
  • Juice of one lime

For the tempering

  • 1 tsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp Maldive fish (optional)
  • 1 sprig of curry leaves
  • 1/2 onion sliced
  • 2 garlic cloves (chopped)
  • 2cms ginger (peeled and finely chopped)

Instructions

  1. Boil a pan of salted water, and blanche the green beans for two minutes, drain and set aside.
  2. Pop the coconut oil a saucepan, and gently heat until melted
  3. Add the peeled and diced pumpkin and fry gently until the pumpkin starts to brown on the outside
  4. Throw in the remaining dry ingredients followed by the coconut milk, stock cube and the cinnamon stick and the blanched green beans.
  5. Continue to cook on a gentle heat for around 15 minutes
  6. While the pumpkin is cooking, you can start to temper the onions, garlic, ginger and spices
  7. In a small frying pan heat the coconut oil
  8. Add the cumin and mustard seeds, curry leaves, chilli, Maldive fish.
  9. When the seeds start to pop add the garlic, ginger and onions
  10. Cook until the onions start to brown
  11. Take off the heat and stir into the pumpkin curry
  12. When the pumpkin and beans are soft and tender, take off the heat and serve with rice because that’s all you’re going to need!

Notes

  • For a vegetarian / vegan option simply omit the Maldive fish

Did you make this recipe?

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Sri Lankan cooking sri lankan recipes vegetable curry
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4 Comments
  1. Abi F

    December 30, 2022 7:58 am

    Made this last night using half a butternut squash, 200g of beans, and 200g or so of mushrooms (that needed to be used up). Whacked the mushrooms in at the same time as the squash. Just delicious. Thanks.






    Reply
    1. Tooting Mama

      January 12, 2023 10:07 pm

      I love that you swapped out pumpkin for butternut squash and added mushrooms that’s simply brilliant!

      Reply
  2. IReallyLikeFood

    June 5, 2020 12:24 pm

    I gave your recipe a try and all i can say is wow! I have a very fussy family and everyone enjoyed it – thank you for sharing it! I hope you enjoy my blog and some of the recipes i share!






    Reply
    1. Tooting Mama

      June 17, 2020 5:47 pm

      Amazing – thank you so much, delighted you loved the recipe!

      Reply
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Ranji Thangiah

Food writer, recipe creator and photographer

I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

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About Me

Ranji Thangiah

Food writer, recipe creator and photographer

I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

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