Cheltenham's hugely popular Sri Lankan restaurant The Coconut Tree is revealing the recipe to one of it's most popular dishes to celebrate World Vegan Day this Tuesday 1 November 2022.
Encouraging Sri Lankan food fans to get cooking at home, it's given SoGlos step-by-step instructions for how to make its Fat Sister pumpkin curry.
70 per cent of The Coconut Tree's menu is vegan - and its Fat Sister pumpkin curry is one of the most popular choices for plant-based diners.
As well as being a delicious vegan treat, with Halloween being so close to World Vegan Day, it's also an ideal way to use up leftover pumpkin from making jack-o'-lanterns.
The Coconut Tree founder, Rashintha Rodrigo, said: 'Delicious vegan food has always been a priority for us here at The Coconut Tree and we’re thrilled to be able to offer our vegan customers ample choice when it comes to vegan small plates.
'The dishes are all authentic to my home and culture, served exactly as they would be in Sri Lanka. We want our vegan customers to know that they’re getting an equally genuine Sri Lankan experience when they visit us, and we hope that the effort we put into our vegan dishes demonstrates that.'
How to make Fat Sister pumpkin curry
Serves four50 millilitres coconut oil
3 tablespoons mild curry powder
2 cardamom pods
1/2 teaspoon fennel
1/2 teaspoon cumin
1 teaspoon fenugreek
1 teaspoon cinnamon
1 teaspoon turmeric
1 tablespoon black curry powder
Salt and pepper to taste
600g pumpkin or butternut squash
1 red onion, sliced
2 red chillies, chopped
4 cloves minced garlic
250 millilitres water
250 millilitres coconut cream
- Place a pot on a medium heat, then add the coconut oil and spices.
- Once the spices are sizzling, add the pumpkin or squash and mix well.
- Add the onion, chillies, garlic and water and bring to a simmer.
- Place a lid on the pot and cook for 25 minutes.
- Remove the lid and check that the pumpkin or butternut squash is softened.
- Add the coconut cream and stir.
- Return to a gentle heat, then serve!