29. Sri Lankan Yellow Pumpkin and Vegetable Curry

The vegetables are really not super important here. I like the sweetness the pumpkin lends the curry, but you could also use just about anything.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the brown rice on to cook using your favourite method.

Step 2

Place all the ingredients on the list from the coconut milk down to the vegan fish sauce (basically coconut milk, potato and spices/flavourings) in a heavy bottomed pot, with a further 400ml of water and a generous pinch of salt. Cook for 10 mins, then add the pumpkin and cook for a further 10 mins.

Step 3

Add the capsicum and zucchini, which should take 5 mins more to cook.

Step 4

While that’s cooking, grind the black mustard seeds in a mortar and pestle and finish the curry by adding this, and most of the coconut cream. Test for seasoning and turn off the heat when you’re happy. Serve with the cooked rice.