Sri Lankan Pumpkin Curry with Roasted Coconut

Sri Lankan Pumpkin Curry with Roasted Coconut

Sri Lanka cuisine includes beautiful curries cooked in coconut milk, showing off the abundance of coconuts on this beautiful isle. This is another version of the Sri Lankan Pumpkin Curry, and in this one the flavours of coconut are layered with both roasted coconut and coconut milk. The recipe is adapted from Flavours of Sri Lanka.

Similar recipes include Sri Lankan Pineapple Curry, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.

Or browse our Pumpkin recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Winter collection of recipes.

Sri Lankan Pumpkin Curry with Roasted Coconut

Sri Lankan Pumpkin Curry with Roasted Coconut

1 cup grated coconut – use frozen if fresh is not available. Desiccated is Ok too.
1.5 tspn brown mustard seeds
650 g butternut pumpkin, cut into 3 cm cubes
2 cups water
0.5 cup coconut milk
salt to taste

2 Tblspn coconut oil or ghee
2 Indian, dried red chillies
1 cinnamon stick
0.25 tspn fenugreek seeds
0.25 tspn brown mustard seeds
10cm piece pandanus leaf
10 curry leaves
1 onion, chopped
1 clove garlic, crushed
1 cup chopped tomatoes

0.5 tspn turmeric powder
1 green chilli, sliced
0.25 tspn Indian chilli powder
0.5 tspn coriander powder
0.25 tspn cumin powder
8 peppercorns

Lightly toast the coconut and mustard seeds (separately) in a pan on medium heat until toasted, taking care not to burn the coconut. Cool a little, then grind them together using a mortar and pestle or spice grinder. Set aside this roasted coconut powder.

Make a tadka by heating the coconut oil or ghee in a kadhai or heavy pan over medium-hot heat and add the mustard seeds. As they pop, add the green chillies, cinnamon, and fenugreek, and saute until the fenugreek turns golden brown. Add curry leaves and let them splutter.

Now add the pandanus, onion, garlic and tomato, and cook until onion is soft and translucent.

Add the pumpkin pieces and spices in the spice list, and sauté for a couple of minutes. When it is well mixed, add the water, cover with a lid, and cook for 10 – 12 minutes until the pumpkin is tender.

Add the coconut milk and the roasted coconut powder. Mix, bring back to a simmer and cook for 2 more minutes. Add extra coconut milk if you prefer a thinner curry.Taste and check the seasoning and adjust as necessary.

Serve with rice or roti.



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