Sri Lankan Pumpkin Curry Recipe
This post comes from our friends at IslandSmile.org – simple Sri Lankan life through family, food and lessons learned along the way.
Enjoy the simple flavors in this pumpkin curry cooked in coconut milk and turmeric powder. It’s a Sri Lankan dish you can easily recreate at home.
Every Sri Lankan menu has a dish that is less spicy than all the others on the menu, it’s creamy and compliments the other spicier dishes. The natural sweetness of the pumpkin adds flavor to the creaminess of the coconut milk.
4-5 tablespoons of oil
4 1/2 cups Pumpkin, cleaned and cut into cubes
1 large onion, sliced
2-3 garlic cloves, finely sliced
1 tomato, halved into four
Handful of curry leaves (you can substitute 1 tsp curry powder)
1/2 teaspoon of chili flakes
1/2 teaspoon turmeric powder
1/2 teaspoon cumin Powder
1 teaspoon of mustard seeds
3-4 cardamom pods
1/2 cup of water
1/2 cup of coconut milk
1. In a pan over medium heat, using 2 tablespoons of oil, saute the chopped onion, tomatoes and curry leaves/powder for 2-3 minutes.While the onions are sauteing add the cumin powder, turmeric, chili flakes and mustard seeds. Continue sauteing for another 2 minutes.
2. Once the onions turn golden, add the pumpkins and mix well with the onions. Cook over low heat while mixing for another 2-5 minutes.
3. Over medium heat, add 1/2 a cup of water, salt and cook until the pumpkins are slightly tender. 10-15 minutes.
4. Once the water has reduced and the pumpkin is tender, pour in the coconut milk and cook until the desired consistency is reached which is a milky, thick gravy curry and soft pumpkin. Season with salt to taste.