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Kimberly Snyder
5 from 2 votes
Print Recipe
Cuisine Sri Lankan

Ingredients
  

  • 1 medium Kabocha squash referred to as pumpkin in many Asian countries!
  • 1 Tbs. coconut oil
  • ¼ cup white onion diced
  • 2 cloves of garlic minced
  • 1/2 tsp turmeric powder
  • 1 tsp yellow curry powder
  • ½ tsp. fenugreek powder if this is too hard to find, just leave it out
  • 1 cup of filtered water
  • 1 cinnamon stick my secret ingredient, which adds a unique taste to this curry!
  • 1 cup coconut milk
  • Sea salt to taste

Instructions
 

  • Preheat the oven to 375 degrees, and roast the pumpkin whole for about 30 minutes, until it softens. Cut about 2 cups in cubes, and put away the rest in an airtight container to eat for lunch the next day.
  • Heat the coconut oil over medium heat, and stir-fry the onions, garlic, curry powder, turmeric and fenugreek for a few minutes. Add the cubed pumpkin. Stir-fry for a couple more minutes. Add a cup of water, and the cinnamon stick. Now, cover, lower the heat to a simmer and cook for a few minutes.
  • Finally, dissolve in the coconut milk and bring up the heat. Salt to taste. Serve fresh and hot with rice. Enjoy!
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