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

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

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

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Dals and Curries

Fay

9 months ago from Australia

I just used a pot on the stove - took maybe 40 minutes from adding the vegetables. I used a couple of chopped hot chillies - It would be very mild without.

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Sri Lankan butternut pumpkin and cauliflower curry

Ingredients

Method

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