Sri Lankan Pumpkin Curry
This delicious Sri Lankan Pumpkin Curry made with pumpkin simmered in creamy coconut milk and aromatic spices, is a bowl of pure comfort. It’s vegetarian, gluten-free, and dairy-free and ready in 30 minutes or less! Great side dish for your rice and curry.
This is a recipe I grew up with – part of a classic rice and curry meal. Simmered in creamy coconut milk and spiced with Sri Lankan raw curry powder, this pumpkin curry is slightly sweet, mellow, and full of flavor. It’s simple, cozy, and pairs perfectly with plain rice and a good protein curry – chicken, fish, whatever you’ve got on hand.
I used to leave the skin on the pumpkin (a trick to help it hold its shape), but these days I prefer it peeled. It’s softer, easier to eat, and still holds up without falling apart. I usually grab pre-cut pumpkin from the Asian store to make things even easier.
One thing that sets this curry apart from other vegetable curries is the tempering. Usually, with green bean or beetroot curries, everything gets tossed in together – sautéed and simmered in coconut milk.
But pumpkin curry is different. We build the flavor first by sautéing onions, ginger, garlic, and fragrant leaves with mustard seeds before adding the pumpkin. I’m not sure why exactly – maybe some vegetables just need that extra boost of flavor.
Then there are other curries, like red lentil dhal or potato curry, where you cook everything first and temper at the end. Sri Lankan cooking is full of these little details that just make the dish.
Love Sri Lankan flavors? Check out my Sri Lankan Dhal Curry or Spicy Fish Curry next.
What You’ll need
- Pumpkin – I use pre-cut pumpkin from the Asian store. Any firm-fleshed pumpkin works. You can also use kabocha or butternut squash.
- Oil – Any neutral or coconut oil works.
- Onion, ginger & garlic – The flavor base. Used my homemade ginger garlic paste.
- Mustard seeds, cinnamon stick, curry leaves, pandan leaf – Essential Sri Lankan aromatics.
- Turmeric, chili powder, Sri Lankan raw curry powder – This is where the magic happens.
- Coconut milk – Makes it creamy and smooth. I use canned.
- Lime or lemon juice – Balances the subtle sweetness of the curry.
How to Make Sri Lankan Pumpkin Curry
- Prep the pumpkin – Peel and cut into bite-sized pieces.
- Start the tempering – Heat oil in a pan and add mustard seeds. Once they splutter, toss in onions, curry leaves, pandan leaf, and cinnamon.
- Build the base – When onions are soft, add ginger and garlic. Sauté until everything smells amazing.
- Add spices – Mix in turmeric, chili powder, curry powder, and salt.
- Pumpkin time – Add pumpkin pieces and sauté for a couple of minutes to coat them in the spices.
- Simmer – Pour in coconut milk, cover, and cook until the pumpkin is tender.
- Finish – Squeeze in some lime or lemon juice and adjust seasoning.
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Recipe Tips
- Adjust the Heat: Add an extra green chili or 1/2 tsp of chili flakes for extra heat.
- Storage: Store leftover curry in an airtight container in the fridge for up to 2 days. Reheat in the microwave or on the stovetop before serving.
- Meal Prep: This curry freezes well! Store in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight and reheat before serving.
What to Serve Pumpkin Curry With
Serve this pumpkin curry with a side of fragrant, buttered Basmati rice and Sri Lankan Chicken Curry or Beef Curry for a complete meal.
Want to keep it vegetarian? Serve it with plain rice, with a fried egg and some coconut sambol.
It’s perfect as part of a traditional rice and curry spread.
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Recipe
Sri Lankan Pumpkin Curry With Coconut Milk
Ingredients
- 1 pound pumpkin 450 to 500g
- 2 tbsp oil
- ½ tsp black mustard seeds
- 1 small red onion thinly sliced
- 10 to 15 curry leaves
- 1 pandan leaf
- 1 green chili sliced
- 1 stick cinnamon
- 1 tsp ginger and garlic paste
- 1 tsp raw curry powder
- 1 tsp turmeric powder
- ½ tsp chili powder
- ¾ cup canned coconut milk
- ½ cup water
- ¾ tsp salt
- 1 tsp lemon juice
Instructions
- Prep the pumpkin – Peel and cut into bite-sized pieces.
- Start the tempering – Heat oil in a pan and add mustard seeds. Once they splutter, toss in onions, curry leaves, pandan leaf, and cinnamon.
- Build the base – When onions are soft, add ginger and garlic. Sauté until everything smells amazing.
- Add spices – Mix in turmeric, chili powder, raw curry powder, green chillies and salt.
- Pumpkin time – Add pumpkin pieces and sauté for a couple of minutes to coat them in the spices.
- Simmer – Pour in coconut milk, water, cover, and cook until the pumpkin is tender.
- Finish – Squeeze in some lime or lemon juice and adjust seasoning.
- Serve – As a part of traditional rice curry plate with white rice and your choice of curry.
Notes
- Raw curry powder is unroasted curry powder used for vegetable curries.
- Add an extra green chili, 1/2 tsp chili powder, or 1/2 tsp chili flakes for extra heat.
- Store in the refrigerator in an airtight container for up to 2 days.
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Nutrition
Loved the recipe. Taste was great
I’ve been experimenting with curries — from various countries — since the quarantine began and this is easily one of the best recipes I’ve tried. Wonderful flavor combinations and highly adaptable; for example, I tried it with a combination of butternut squash and fresh green beans, and was very pleased with the results.
So tasty. I made it without the cinnamon a d used extra mustard seeds. 👌🏽
This was fantastic. Served it up with some
Cumin rice. The sweetness and spices of this dish would taste delish with a rich beef curry along side. Thank you for sharing!
Hi Farwin! I made this curry during quarantine in New Delhi – it was so good! My whole family loved it. I am new to cooking, and I found this recipe easy to follow. I kind of changed up the steps a little bit, based on how I’ve seen my mom and sister-in-law cook: I added a splash of water after putting in the onion, ginger, garlic, and all the spices to deglaze the pan, and then I added some more water when I put in the pumpkin chunks.
Thank you so much for this lovely introduction to Sri Lankan cuisine and I’m excited to cook more of your recipes!
Thank you for this recipe! I made it today and it turned out to be one of the best things I’ve eaten. Loved the texture and the balance of sweet & spicy. And it was really easy to make.
I’m definitely going to cook this dish many times in the future ♥
I am totally digging this curry. We also have a few pumpkins still sitting on our counter, so maybe I will have to pick this recipe up!
Thanks Ben. Let me know how it turns out !
So much flavor! This will be warm and comforting this winter.
Oh yes, I love this curry during Fall and winter.
MMMM okay a warm delicious Fall recipe with pumpkin? Yes! Can’t wait to make this pumpkin curry.
Hi Jenna, let me know how it turns out.
Pumpkin curry is something I’ve never had but sounds like it would be wonderful this time of year. Can’t wait to try something new.
Yes Kelly, You should try it and hopefully like it 🙂
This was a hug in a bowl. Wish I’d take a picture but it disappeared fast. Next time in sha Allah because there will be a next time for sure. Thanks 🙂
Thanks Taskeen. I’m glad to hear that 🙂
I am drooling looking at the yummy photos. Glutenfree, vegan recipes are my favorite. I can’t wait to make this comforting pumpkin curry !
Thank you Prajakta ! It’s so comforting !