Pumpkin Curry with Saffron Rice Pilaf

Pumpkin Curry  with Saffron Rice Pilaf

By: Nuwan Karunarathna, Chef de Cuisine
Suburban Restaurant & Beer Garden

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 Ingredients: Pumpkin Curry

  • 1 small pumpkin
  • 6 clove of garlic crushed
  • 4 Green Chili Peppers – with seeds, halved
  • 1 Shallots – fine Sliced
  • 2 tsp roasted curry powder
  • 1 heaped tsp cumin
  • 1/2 tsp Turmeric
  • 1 small Cinnamon Stick
  • 8 Curry Leaves
  • 1/2 tsp Fenugreek (optional)
  • 1 tsp Salt
  • 2.5 C Coconut milk
  • 1 C of Water


  • Peel and remove inside the pumpkin, dice 1inch pieces
  • On the stove top, heat the pan on medium heat and toast the curry powder , cumin, cinnamon stick and fenugreek for 2 min
  • Toast the pumpkin, red onions, green chili peppers, curry leaves, salt, turmeric and garlic
  • Mix ½ C of coconut milk with ½ c of water and mix well
  • Cover the pan and let it cook for 15min on medium heat
  • Add the rest of the coconut milk and mix with a small spoon try not to break the pieces and cook for another 8min.
  • Taste the pumpkin and add salt if needed.

Ingredients: Saffron Rice Pilaf

  • 1 lb Basmati Rice
  • ½ tsp Saffron
  • ½ tsp whole Cumin
  • 2 Bay leaves
  • 2 TBSP Olive oil
  • 2 Whole Cardamoms
  • 1 inch Cinnamon Stick
  • 1 TBSP Salt
  • 2.5 C of Water

Directions: Saffron Rice Pilaf

  • Pre heat the oven for 400f
  • Warm up ½ C of water and add saffron, let if infuse for 5min
  • In a pot heat the olive oil add the bay leaves, cinnamon, cardamom and whole cumin, toast them for 2 min
  • Add rice and coat them in olive oil
  • Add water and bring it to simmer and transfer in a to a baking pan cover with foil
  • Put it in oven for 20min.
  • Take it out from the oven and use a folk to fluff the rice.


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