Sri Lankan Pumpkin Curry

Name: Sri Lankan Pumpkin Curry
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1½ tsp black mustard seeds; 2 lbs pumpkin; 2 tbsp coconut oil; 1 red onion; 10 curry leaves; 3 green chili; 6 cloves garlic; 1 ½ tbsp curry powder; 2 tsp cayenne pepper; 1 ½ tsp ground cinnamon; 1 tsp turmeric powder; 2 cups coconut milk; 2 tsp sugar; 1 tsp salt; salt; 4 tbsp desiccated coconut

User Reviews

5

24 reviews

Excellent

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings
6 servings
Calories
284 kcal
Course
Side Dish, Main Course, Breakfast, Lunch, Dinner
Cuisine
Sri Lankan

Sri Lankan Pumpkin Curry

Ursula Nguyen

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Sri Lankan Pumpkin Curry features pumpkin cooked with a blend of spices including mustard seeds, curry leaves, cinnamon, turmeric, and cayenne pepper, simmered in coconut milk. The curry is fragrant, mildly spicy, and has a rich, creamy texture from the coconut milk, while the pumpkin pieces stay soft yet intact. It can be garnished with toasted desiccated coconut.

Description

This curry uses cubed pumpkin sautéed with mustard seeds, onions, garlic, curry leaves, and spices like cinnamon and turmeric, lending a warm and complex flavor. The pumpkin is cooked in coconut milk until tender but still holding shape, resulting in a creamy curry that balances spice and sweetness. The use of dried curry leaves and crushed mustard seeds adds depth typical of Sri Lankan cooking.

Often served with rice, this pumpkin curry can function as a comforting vegetarian main or side dish. Toasted desiccated coconut sprinkled on top adds a nutty finish and additional texture contrast.

The recipe freezes well, making it convenient for meal planning. Store in airtight containers up to two months, thaw in the refrigerator overnight, and reheat gently before serving.

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Ingredients

Servings

Pumpkin curry

1½ tsp black mustard seeds optional, but recommended
2 lbs pumpkin Kent pumpkin, Jamaican pumpkin, or butternut squash
2 tbsp coconut oil or vegetable oil, or olive oil
1 red onion finely sliced, medium
10 curry leaves dried is fine as well, or 2 bay leaves, fresh
3 green chili sliced into thick slices (jalapenos or serrano peppers are fine as well
6 cloves garlic sliced or whole
1 ½ tbsp curry powder Sri Lankan Roasted
2 tsp cayenne pepper use less if you don’t like it spicy
1 ½ tsp ground cinnamon
1 tsp turmeric powder
2 cups coconut milk
2 tsp sugar optional
1 tsp salt
salt more, to taste

Toasted coconut (to finish)

4 tbsp desiccated coconut roasted

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Instructions

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Preparation

Place the mustard seeds in a mortar and pestle and crush until the seeds are coarsely ground. You can also do this in a spice grinder. Set the mustards seeds aside until needed.
Wash the pumpkin, and then cut it into similar-sized cubes. Make sure the skin is in tact on all the pumpkin pieces. For larger pumpkins, cut into 2 inch thick wedges, and then cut 1 inch slices from the wedges. You can either keep them as 2 x 1 inch pieces, or cut them in half again for 1 x 1 inch pieces. The size doesn't have to be precise, but make sure they are all even, so that they cook evenly.
Heat 2 tbsp oil over medium heat.
When the oil is hot, add the onion, garlic, curry leaves, and green chili, and saute until the onions have softened and are translucent.
Next, add the curry powder, cayenne pepper, cinnamon, turmeric, and crushed mustard seeds. Saute for about 30 seconds to 1 minute until fragrant.
Add the pumpkin pieces, coconut milk, salt, and sugar. Mix to combine.
Allow the curry to come to a simmer with the lid off. Continue to simmer the curry until the pumpkin is tender. This can take between 20 - 40 minutes (depending on how large the pumpkin pieces are).
Check on the curry regularly, and add water if the liquid level is low. Gently fold / stir the mixture to prevent anything from sticking to the bottom.
Add more salt to taste if needed.
Add the ground and toasted coconut just before the curry is done. Gently fold it into the curry (so that you don't crush the tender pumpkin pieces). Simmer for a further 2 - 5 minutes to allow the sauce to thicken.
Serve with a garnish of cilantro (optional), along with rice, and any other side dishes.

Toasted coconut (to finish)

Make this at the beginning, or while the pumpkin is cooking.
Place the desiccated coconut in a dry non-stick pan. Heat over medium heat while stirring frequently, until the coconut turns toasty.
Remove the toasted coconut from the pan, and transfer into a spice grinder. Grind until you have a fine powder. Add this to the curry towards the end of the cooking time as mentioned above.
You can also use fine desiccated coconut, and skip the grinding part.

Notes

This curry freezes well for up to 2 months in airtight containers.
Thaw frozen curry overnight in the fridge and reheat on the stove or microwave.

Nutrition Information

Show Details

Calories 284kcal (14%) Carbohydrates 20g (7%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 20g (100%) Sodium 478mg (20%) Potassium 782mg (17%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 13137IU (263%) Vitamin C 20mg (22%) Calcium 69mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 284 kcal

% Daily Value*

Calories	284kcal	14%
Carbohydrates	20g	7%
Protein	4g	8%
Fat	23g	35%
Saturated Fat	20g	100%
Sodium	478mg	20%
Potassium	782mg	17%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	13137IU	263%
Vitamin C	20mg	22%
Calcium	69mg	7%
Iron	5mg	28%