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800g-1kg peeled and chunkily diced pumpkin/squash; 3-4 heaped tbsp coconut oil; 1 tsp black mustard seeds; Stick of cinnamon; 12-14 curry leaves; 1 and a half brown onions, finely sliced half moon
- What Makes Sri Lankan Pumpkin Curry So Special
- Ingredients You’Ll Need
- What Kind of Pumpkin to Use
- How to Make Sri Lankan Pumpkin Curry
- Recipe Tips
- What to Serve with Pumpkin Curry
- Recipe
Sri Lankan curries are known for being rich and creamy thanks to the generous use of coconut milk. This pumpkin curry is no different! It’s cooked with aromatic spices like cumin and turmeric, along with fragrant curry leaves and mustard seeds, making it a perfect balance of flavors and textures. Whether you enjoy it as a main vegetarian dish or as...
PumpkinOnionGinger and GarlicCurry leavesNot all pumpkins are created equal, especially when it comes to cooking! For this curry, you’ll want to use a sweet, firm pumpkin that holds its shape well and doesn’t turn to mush when simmered. Here are a few varieties I recommend: • Sugar Pumpkin: These are the small, sweet pumpkins often used for pies. They hold up well in curries and have a ri...
Heat the Spices: Heat a pan over medium heat and add oil. Once hot, add the mustard seeds, curry leaves, cinnamon stick, and sliced onions. Sauté until the onions turn translucent.Build the Flavor: Add the ginger and garlic paste and cook for a minute until fragrant.Cook the Pumpkin: Add the cubed pumpkin, followed by chili powder, turmeric, cumin, and curry powder. Stir well to coat the pumpkin in the spice mixture.Simmer: Add salt, sliced green chili, 1/2 cup of coconut milk, and water. Bring it to a boil, then reduce the heat to medium-low. Cover and let it simmer for about 15 minutes or until the pumpkin i...Adjust the Heat: Add an extra green chili or 1/2 tsp of chili flakes for extra heat.Storage: Store leftover curry in an airtight container in the fridge for up to 2 days. Reheat in the microwave or on the stovetop before serving.Meal Prep: This curry freezes well! Store in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight and reheat before serving.Serve this pumpkin curry with a side of fragrant, buttered Basmati rice and Sri Lankan Chicken Curry or Beef Curryfor a complete meal. Want to elevate it even more? Add some roasted cashews or a sprinkle of pomegranate seeds for an extra burst of flavor and texture!
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- (31)
- Sri Lankan
- Side Dish
Oct 26, 2020 · This Authentic Sri Lankan Pumpkin Curry will be the best pumpkin curry you ever make! Packed with so much flavor, this gluten free and vegan curry is a super comforting dish for any time of the year! Easy to make and freezes well.
- (11)
- 284
- South Asian, Sri Lankan
May 10, 2021 · Add the coconut milk, Ensure mix, chicken stock cube and simmer until thickened. Remove from the heat and add in the cooked chicken, baby spinach leaves and roasted vegetables. Serve rice onto each plate, top with the curry and garnish with lemon zest and chopped fresh coriander.
Apr 28, 2022 · Cook for 20 minutes, or until the chicken joints are cooked through and the pumpkin is tender. Step Taste for sweet-sour balance and add more sugar or tamarind if you need it.
- The Telegraph's Award-Winning Cookery Writer
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Jun 8, 2021 · This dish is traditionally served with steamed white rice and Sri Lankan pickles (achcharu) and a Sri Lankan style coconut relish known as pol sambol or coconut sambol. Make it a feast with a side of Sri Lankan deviled potatoes , crispy fried spring rolls , pandan chicken bites or a light zesty salad .
Jan 7, 2024 · Add the Sri Lankan curry powder, red chili powder, and salt and mix. Next, add coconut milk and water. Let the curry simmer for 5-8 minutes or until the pumpkin gets cooked. You can add more water if the mixture starts to dry up. Serve hot with rice or roti or any other carb of your choice.
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