Sri Lankan Pumpkin Curry

Ingredients

• Fenugreek seeds
• Fresh curry leaves
• Dried pandan leaves . I use fresh pandan leaves. You can find them in Asian stores. But if fresh ones aren't available, dries pandan leaves work too.
• Coconut milk
• Ceylon cinnamon
• Sri Lankan unroasted curry powder
• Turmeric powder
• Black mustard seeds
• Black pepper
• Pumpkin Curry + Canned mackerel curry + Gatokula sambol and White Rice
• Coconut sambol + Pumpkin curry + Dry Fish Curry or Dry Fish Stir-fry with Rice
• For a special guest menu : Yellow Rice + Pumpkin Curry + Chicken curry or pork curry + air-fried eggplant salad and fish cutlets
• Vegan Menu : Pumpkin curry + Young jackfruit curry + white coconut sambol and rice
• 1 lb Pumpkin, Cut into roughly 2.5inch long cuboids (1lb = 450g)
• 1/4 Cup Finely chopped onion
• 3 Cloves of garlic chopped
• 1 Green chili thinly sliced
• 1 Sprig of curry leaves
• 1 Small pandan leaf broken into pieces
• 1/2 tsp Turmeric powder
• 1/2 tsp Cayenne pepper powder/Paprika (or any red chili powder of your choice)
• 1 tsp Unroasted curry powder
• 1/8 tsp Fenugreek seeds
• 1 Piece of cinnamon about 3 inches long
• 1/2 tsp Salt (adjust to your taste)
• 1 Cup Water
• 1 cup Coconut milk (I use canned coconut milk)
• 1/2 tsp black mustard seeds
• 1/2 tsp Freshly ground Black pepper powder