This simple yet delicious Sri Lankan pumpkin curry made using the abundant fall vegetable and simmered with coconut milk and spices is a comfort in a bowl. It's vegetarian, gluten free and dairy free.
Heat a pan in medium, add oil.
When the oil is hot, add mustard seeds, curry leaves, cinnamon stick and sliced onions. Cook till the onions are translucent.
Add the ginger and garlic paste. Cook for a minute till the raw smell disappears.
Add the cubed pumpkins followed by the chili, turmeric, cumin and curry powders. Stir to coat the pupkins in the spice mixture.
Add salt, green chili and 1/2 cup of coconut milk and water. Let it come to a boil.
Close the lid and turn the heat to medium low and let it simmer for about 15 minutes or until the pumpkin is tender and cooked through.
Add the remaining 1/4 cup coconut milk. Cook for 5 minutes on low. Swtich the heat off and add the lemon juice. Serve warm.