Sri Lankan Pumpkin curry

This is all approximate as I am an intuitive cook and its hard to nail down amounts. Mostly just chuck in what you have if you havnt got it substitute.

I found fresh curry leaves, skinny eggplant and gnarly green chillies at the Indian shop on St Andrew st

Red onion - saute- two to three small or one large

add chopped garlic about four cloves

 fresh turmeric-grated, ( two knobs) or ginger about two inches and 1 tsp dry turmeric

Sri Lankan curry powder about two tablespoons maybe more to taste, I use a cross between Charmaine Solomons recipe and rick steins..basically roasted spices blended and mixed..gives a different flavour

add fresh tomatoes -maybe four big tomatoes in season or one can in winter-I use ceres

add four skinny eggplant cook for a bit before pumpkin so pumpkin doesn't break up..squash is yum too and hardly takes any cooking

I used about half a crown pumpkin skinned and chopped into pieces

at same time you add eggplant add a medium can of pure coconut milk..I used ayam because it is just coconut no fillers

fresh or dried curry leaves

squeeze lime or lemon to taste

1 tsp brown sugar

1 tsp salt or what ever you fancy

chopped green chillies or red fresh what ever you have

soak a handful cashew nuts for about half an hour .Drain most of water leave some and then puree and add to pot

I was thinking after that it would be good to grill the eggplant in the oven first, then add all in the pot at same time as the mixture has a tendency to stick on the bottom of the pot

if more liquid is needed add fresh vege stock or half a cube and some water I use the Rapunzel brand

Coriander on top at end and you could fry dried onions crisp. I added fresh limes chopped up last night as I like them to squeeze over the curry

just play with it..basic stock is the curry powder , coconut milk and tomatoes and then a little sweet and some sour

Kaffir lime leaves would also be good - shredded in and coriander root chopped in it..when I have plenty I do that