Pumpkin is a staple in Sri Lankan cooking and is often made into a delicious curry alongside coconut milk and fragrant curry leaves and served alongside various other curry variations with rice.

3 garlic cloves, finely sliced 1/2 tsp turmeric powder 3 cardamom pods 1 inch cinnamon stick 1 cup of water 2 cups of first-press of coconut milk 2 tsp grated coconut In a pan, heat three ...

Make yours extra special by bringing the aromatic flavours of Sri Lanka to your plate ... or until the curry sauce has thickened. Add the coconut milk and cooked turkey, then re-cover the pan ...

Cook until golden and then add the spices. Cook for a minute then add the carrots, coconut milk and stock. Simmer for 20 minutes. Check seasoning and add the lemon zest and juice. Garnish with the ...