Sri Lankan Pumpkin Curry

This delicious Sri Lankan Pumpkin recipe caught my eyes as I was browsing through a recipe blog.  Again, it's my favourite golden pumpkin, which I simply just can't resist to try and taste.  It's indeed another 'Simple Yet Yummylicious' dish.  Here's to share...

Ingredients:
1/2 medium size round pumpkin (peeled and cubed)
1 tomato (sliced)
Handful of curry leaves
1/2 onion (thickly sliced)
1/4 tsp chili powder
1/4 tsp tumeric powder
1/4 tsp cumin powder
1/2 tsp mustard seeds
1 1/2 tbsp cooking oil
1/4 cup water
1/4 cup coconut milk
Chicken stock granules (to taste)

Methods:

1. In a medium heated wok, add oil and saute the onion, tomato and curry leaves until fragrant.
2. Add chili powder, tumeric powder, cumin powder and mustard seeds and continue to stir-fry.
3. Once the onion turn golden, add pumpkin and give it a quick stir.
4. Add in water and dash of chicken stock granules, stir and let it simmer until the pumpkin are slightly tender. Add more water if the sauce is reduced and taste for correct seasoning.
5. Add in the coconut milk, stir and cook for a quick few seconds.
6. Off the heat, dish onto a serving plate and serve!

Notes:  The actual recipe does not require the pumpkin to be peeled, personally for me, I feel that either way is acceptable.  If you prefer a soupy pumpkin curry, add more water. 

This recipe is adapted from Island Smile with slight amendments.