Sri Lankan Pumpkin curry – much like the Keralite coconut curry is the perfect summer recipe!
Coconut curries have a way of reaching the soul – be it piping hot in winter or light and mellow in summer. It’s my ultimate bowl of comfort food. The Sri Lankan version is very slightly different from the Keralite, the addition of cinnamon of course plays a big part. And obviously, you can substitute this curry with as many veggies – add on carrots, and peas and potatoes. But the summer perfection level in unlocked with pumpkin. Again, a vegetable I have favoured too many times in the past, thanks to its versatility and added doze of nostalgia.
Check out some of my favourite Pumpkin dishes –
Fresh pumpkin pasta
Bengali pumpkin and potato curry
Vegan Pumpkin gnocchi
And here’s my OG Veg Kerala Stew – an all-time favourite.
Ingredients for Sri Lankan Pumpkin Curry – serve 3-4
- Pumpkin – 1/2 kg
- Onion – 1-1/2 cup, sliced
- Ginger and garlic paste – 1 tsp
- Curry leaves – 2 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1/2 tsp
- Cinnamon powder – 1 tbsp
- Turmeric – 1 tsp
- Coriander powder – 1 tsp
- Green chillies, deseeded – 2
- Salt – to taste
- Coconut oil – 2 tbsp
- Coconut milk – 3 cups (2 cups thin, 1 cup thick)
Method
- Wash and cut the pumpkin into 1-inch cubes with the skin on, adds a nice crunch!
- Heat coconut oil in a kadhai, add the curry leaves, cumin seeds and mustard seeds. Stir, stir, stir so you don’t end up burning them.
- Add the onions and ginger-garlic paste, cook for 5 minutes until the onions are transparent and soft.
- Add the pumpkin, chillies, cinnamon powder, turmeric and coriander powder and mix well. Cook for 5 minutes on medium heat. Season with salt.
- Add 2 cups of coconut milk and 1 cup water and bring to a boil. Cover and cook for 20 minutes on low heat.
- Finish off with the thick coconut milk, turn off the heat and cover for at least 10 minutes before serving.
Devour with Malabar Parottas or steamed rice!
Sri Lankan Pumpkin Curry
Materials
- ½ kg Pumpkin
- 1½ cup Onion sliced
- 2 tbsp Curry leaves
- 1 tsp Mustard seeds
- ½ tsp Cumin seeds
- 1 tbsp Cinnamon powder
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 2 pcs Green chillies deseeded
- Salt to taste
- 2 tbsp Coconut oil
- 3 cups Coconut milk divided, 2 cups thin, 1 cup thick
Instructions
- Wash and cut the pumpkin into 1-inch cubes with the skin on, adds a nice crunch!
- Heat coconut oil in a kadhai, add the curry leaves, cumin seeds and mustard seeds. Stir, stir, stir so you don't end up burning them. Add the onions and ginger-garlic paste, cook for 5 minutes until the onions are transparent and soft.
- Add the pumpkin, chillies, cinnamon powder, turmeric and coriander powder and mix well. Cook for 5 minutes on medium heat. Season with salt.
- Add 2 cups of coconut milk and 1 cup water and bring to a boil. Cover and cook for 20 minutes on low heat.
- Finish off with the thick coconut milk, turn off the heat and cover for at least 10 minutes before serving. Devour with Malabar Parottas or steamed rice!