Potato and Leek Curry

Another Sri Lankan vegetarian dish which satisfy my taste bud. The potatoes in this dish is a replacement for the carbohydrates, so I skip out rice for my lunch. This is another "Simple Yet Yummulicious" dish to cook and enjoy in the comfort of our sweet home!

Ingredients: (Serves: 1)
1 medium sized potato (peeled and cubed)
1 medium sized Chinese Leek (thinly sliced)
2 sprigs curry leaves
2 cloves garlic (peeled and sliced)
1/2 onion (peeled and sliced)
1 tomato (chopped)
1/4 cup coconut milk

1/4 tsp tumeric
Dash of salt
1/4 tsp chili powder
3 tbsp cooking oil

Methods:

1. Put the cubed potatoes in a bowl, mix with salt and tumeric powder, set aside.
2. In a heated wok add oil and fry the potatoes until slightly golden. Dish out some excess oil.
3. Into the potatoes add onions, curry leaves and garlic, stir-fry for 2 minutes until fragrant.
4. Add the leek, give it a stir, then add chili powder and salt, taste for correct seasoning.
5. Pour in coconut milk and let simmer until gravy coats the potatoes.
6. Add in the chopped tomatoes, toss to mix and remove from heat.
7. Let's have lunch....

This recipe is adapted from Island Smile with slight amendments.

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.