Search results
3 days
- Your leftover Sri Lankan pumpkin curry can be refrigerated for up to 3 days. Remember to use an airtight container and reheat the curry on low heat to keep the pumpkin from turning mushy.
cookingtheglobe.com/sri-lankan-pumpkin-curry/
People also ask
Can Sri Lankan pumpkin curry be refrigerated?
Does Sri Lankan pumpkin curry taste good?
Is Sri Lankan pumpkin curry gluten free?
What is Sri Lankan pumpkin curry?
What to serve with Sri Lankan pumpkin curry?
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
Nov 20, 2020 · A Sri Lankan Pumpkin curry recipe for fall and pumpkin season. If you are looking for the best pumpkin coconut curry with creamy, perfectly balanced flavours then you won’t be disappointed with this vegetarian curry. This Sri Lankan pumpkin curry is also known as “wattakka curry” in Sinhalese.
- Vegetarian & Vegan
- 3 min
- 266
- Why I Love This Recipe
- What Is Pumpkin Curry
- Key Ingredients For This Pumpkin Curry
- How to Make Pumpkin Curry
- How to Serve This Curry
If you’re looking for a vegan curry that is super satisfying, cozy, and delicious, that even picky meat eaters will find irresistible, then this authentic Sri Lankan pumpkin curry is your answer!This curry is packed with comforting pumpkin flavor. Robust curry flavor from an array of spices, and garlic, and the delicious creaminess of coconut milk, plus that secret ingredient – nutty, toas...This is one of the best savory pumpkin recipes you could make. Just in terms of flavor and how easy it is to make. And it’s a great meal prep recipe as well.I show how to make this pumpkin curry recipe with step by step instructions, plus ways to adapt this curry recipe if you don’t have access to certain pumpkin varieties.A curry by definition is the addition of various different spices that add plenty of flavor. This vegan pumpkin curry recipe is flavored with an incredibly flavorful curry powder made with very common spices used in South Asian cooking. This is a savory, spicy curry made with fresh pumpkin cut into similar-sized pumpkin cubes or slices (so that the...
Type of pumpkin to use
Traditionally, we use a pumpkin that is a little bit starchy. While living in New Zealand and Australia, I used Kent pumpkin(also known as Jap pumpkin / kabocha). In Canada, I use a pumpkin variety known as Jamaican pumpkin (Calabaza) which is very similar to the kent pumpkin. When I was living in the US, I didn’t have access to any of these pumpkins where we lived, even during pumpkin season. So I used butternut squash / winter squashinstead. So you can use any of these varieties. Just know...
Curry powder
I use my Sri Lankan curry powderhere. You can use the roasted or unroasted version for this, it’ll be just as delicious either way. If you don’t want to make your own Sri Lankan curry powder from scratch (which I do highly recommend though), you can use store-bought Sri Lankan curry powder. Madras curry powder is a close substitute. To get the most flavor from your homemade curry powder, make sure to use whole spices that are ground for the curry powder. The flavor of whole spices lasts a lot...
How to check if your store-bought curry powder is good
A curry powder is essentially a mix of spices that is used for making curries. Other spices can also be added in addition to the curry powder to make each curry unique, for instance, this black pork curry. But DO avoid curry powders that only (or mostly) have, 1. Onion powder 2. Garlic powder 3. Ginger powder 4. Celery seeds / powder 5. Mexican chili powder 6. Turmeric powder These are not traditional ingredients in a Sri Lankan curry powder. Instead, look for a curry powder that has a combin...
How to cut the pumpkin into pieces
Since Jamaican pumpkin is large, I usually only buy pieces that have already been cut. Whichever pumpkin you use, you need to scoop out the pumpkin seeds in the center. Then you can cut the pumpkin into pieces. With large pumpkins, cut them into wedges that are about 2 inches in width on the skin side. Then cut each wedge into pieces that are about 1 inch thick. You can cut each piece in half for 1 x 1 inch pieces, or keep them at 2 x 1 inch as well. Butternut squash can be prepped by first h...
Prepare all the other ingredients
I like to keep the garlic cloves whole. This is because they soften in the curry, and my husband loves eating softened whole garlic cloves. That way the curry gets plenty of garlic flavor, and my husband gets to eat “curried” garlic cloves. Win win. This curry works best with a generous amount of garlic. If you’re especially averse to it, then you can reduce it, but I do highly recommend being generous with the garlic. You can find my Sri Lankan curry powder recipe here. Toast the unsweetened...
Start cooking
Once you have everything prepped, cooking this Sri Lankan pumpkin curry is easy, and it doesn’t take much time. In a large pot, heat some oil (you can use any kind of cooking oil) over medium heat. Add the onions and start to soften them in the pot. Add the garlic and curry leaves at the same time. This allows the base of the curry to develop. When the onions are translucent, add the spices (including the Sri Lankan curry powder), and stir until they toast ever so slightly, so you can smell a...
Pumpkin curry is always delicious with freshly cooked rice (jasmine rice, white rice, brown rice etc.), or you could also serve it with Sri Lankan coconut roti. It’s naturally gluten free and vegan as well.
- (11)
- 284
- South Asian, Sri Lankan
Oct 31, 2018 · Instructions. Skin and dice the pumpkin into roughly 2cm cubes. Heat the coconut oil in a saucepan. Fry the cumin and mustard seeds for around 30 seconds until you hear them start to pop. Add the onions and curry leaves.
Oct 24, 2024 · Serving Sri Lankan Pumpkin Curry. In Sri Lanka, we almost always serve pumpkin curry with Rice and other curries and stir-fries. Here are few of my favorite Sri Lankan menus. Pumpkin Curry + Canned mackerel curry + Gatokula sambol and White Rice. Coconut sambol + Pumpkin curry + Dry Fish Curry or Dry Fish Stir-fry with Rice.
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 .
