Back to 4 servings roasted rice and coconut 2 tablespoons raw rice 0.33 cup desiccated coconut, or freshly grated curry 1 pound orange pumpkin or kabocha, about 500 g, skin on, cut into 1-inch cubes 3 tablespoons coconut oil or vegetable oil 1 large onion, thinly sliced 3 cloves garlic, finely chopped 2 green chilies, split lengthwise 8 curry leaves 1 small piece pandan leaf, optional, tied in a knot 1 teaspoon black mustard seeds 0.5 teaspoon fenugreek seeds 2 tablespoons roasted Sri Lankan curry powder, or 1 tablespoon if using store-bought 1 teaspoon chili powder, add more for heat 0.5 teaspoon turmeric powder 1 cup water, plus a little more if needed 1 cup thin coconut milk, or 2 cups for a looser curry 0.5 cup thick coconut milk salt, to taste 1 pinch sugar, optional
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1 Step 1: Dry roast the raw rice in a pan over medium heat for 3 to 5 minutes until golden brown. Set aside.2 Step 2: Switch to low-medium heat and toast the coconut in the same pan, stirring often, for 3 to 5 minutes until it turns light brown and nothing scorches. Once it has cooled, crush the toasted rice and coconut together into a coarse powder using a spice grinder or a mortar and pestle.3 Step 3: Cut the pumpkin into 1-inch cubes, leaving the skin on.4 Step 4: Heat the oil in a large pot over medium heat. Fry the onion, curry leaves, pandan leaf, garlic and green chilies for 3 to 5 minutes, until the onion is soft and translucent.5 Step 5: Add the mustard and fenugreek seeds and fry for about 30 seconds, until the mustard seeds start to pop. Do not let them burn or they will taste bitter.6 Step 6: Reduce the heat to low-medium. Stir in the curry powder, chili powder, turmeric and the ground rice-coconut powder, and cook for 3 to 5 minutes, stirring constantly, until it forms a thick paste.7 Step 7: Add the pumpkin and stir to coat in the paste, cooking for 2 to 3 minutes.8 Step 8: Pour in the water and a pinch of salt. Cover and simmer for 15 to 20 minutes, until the pumpkin is just tender but still holds its shape.9 Step 9: Add the thin coconut milk and simmer uncovered for 10 to 15 minutes, until the pumpkin is fully tender. Gently press a few pieces against the side of the pot to thicken the sauce.10 Step 10: Pour in the thick coconut milk and keep the heat low, letting it barely bubble for 2 to 3 minutes. Avoid a full boil, which can make the milk separate.11 Step 11: Adjust the salt and add a small pinch of sugar if you like. Remove from the heat, discard the pandan leaf and rest for 5 minutes before serving with steamed rice and pol sambol.getsaucepan.com/r/ab452a49-dbf2-5ac1-9965-4ea593048010
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