Sri Lankan Coconut Pumpkin Curry Recipe

This curry has an intense heat of chili running through it, which cuts through the rich, creamy coconut and sweet pumpkin. Use butternut squash if you can't get ahold of pumpkin.

Ingredients:
2 tbsp olive oil
2 pounds (900g) pumpkin or butternut squash, peeled, seeded, and chopped into bite sized pieces
2 red chilies, seeded and finely chopped
4 shallots, finely chopped
2 inches (5cm) piece of fresh ginger, peeled and grated
3 garlic cloves, grated
1 lemongrass stalk, trimmed, woody outer leaves removed, and finely chopped
juice of 1 lime
14 oz. (400ml) can coconut milk
2 cups hot vegetable stock for the slow cooker (3 cups for the traditional method)
pinch of dried chile flakes
about 6 packed cups spinach leaves
salt and freshly ground black pepper

Preparation
In Slow Cooker

1. Preheat the slow cooker, if required. Heat half of the oil in a large Dutch oven over medium heat, add the pumpkin or butternut squash, and cook, stirring, for about 10 minutes until it begins to turn golden. Add the chilies and cook for a minute more.
2. Add the remaining oil and then stir in the shallots, ginger, garlic, and lemongrass. Add the lime juice and stir to scrape any sticky bits from the bottom of the pan. Add a little coconut milk and let it bubble for a few minutes. Transfer everything to the slow cooker, then pour in the remaining coconut milk and stock together with the chile flakes. Cover with the lid and cook on high for 3 - 4 hours.
3. Stir in the spinach and leave for a few minutes for it to wilt before serving. Taste and season, as necessary, and serve with rice.

Using traditional cooking method

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius). Heat half of the oil in a large Dutch oven over medium heat, add the pumpkin or butternut squash, and cook, stirring, for about 10 minutes until it begins to turn golden. Add the chilies and cook for a minute more.
2. Add the remaining oil and then stir in the shallots, ginger, garlic, and lemongrass. Add the lime juice and stir to scrape up the bits from the bottom of the pot. Add a little coconut milk and let it bubble for a few minutes.
3. Pour in the remaining coconut milk and the stock, and bring to a boil. Then reduce to a simmer, add the chile flakes, cover with the lid, and put in the oven for 1 hour. Check occasionally that it's not drying out, topping up with a little hot water if needed. Remove from the oven and stir in the spinach. It will wilt in the heat. Taste and season, as necessary, and serve with rice.
   

Serves 4 - 6

Recipe courtesy of The Slow Cook Book by Heather Whinney

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