Sri Lankan butternut pumpkin and cauliflower curry

Name: Sri Lankan butternut pumpkin and cauliflower curry
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: Serves 4
Cuisine: Srilankan
Ingredients: 400 g (14 oz) tin brown lentils, drained and rinsed; 2 garlic cloves, crushed or finely chopped; 5 cm (2 inch) piece fresh ginger, peeled and finely grated; 300 g (10½ oz) butternut pumpkin (squash), peeled, seeded and cut into 2–3 cm (¾–1¼ inch) chunks; 400 ml (14 fl oz) tin coconut milk, shaken; 1 brown onion, halved and thinly sliced; 80 ml (2½ fl oz/¼ cup) vegetable oil; steamed basmati rice, to serve; 1 cinnamon stick; 1 teaspoon black mustard seeds; 8–10 curry leaves; 400 g (14 oz) tin chickpeas, drained and rinsed; 2 teaspoons ground coriander; 270 ml (9½ fl oz) tin coconut milk, shaken; 1 teaspoon fennel seeds; 1 teaspoon ground cumin; 2 star anise; 1 small cauliflower, broken into small florets; ½ teaspoon ground cardamom

Preparation info

Serves
4

Difficulty
Medium
Ready in
4 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This curry is more aromatic than spicy. If you prefer a spicier curry, feel free to add one long green chilli, seeded and chopped, at the same time as the onion.

Ingredients

80 ml (2½ fl oz/¼ cup) vegetable oil
1

Asia
Sri Lanka
Main course
Spicy
Gluten-free
Vegan

Method

Heat 2 tablespoons of the oil in the insert pan of a slow cooker or a frying pan over medium–low heat. Add the onion, garlic and ginger and cook for 8–10 minutes, until the onion is golden, stirring occasionally. Add all the curry spices, season well with sea salt and plenty of freshly ground black