Roast Sri Lankan Pumpkin Curry with Coconut - This Sri Lankan Pumpkin Curry feels like Autumn or Fall in a bowl. It is the most comforting curry that is packed full of flavour. In this recipe, we combine roast Pumpkin wedges with a curry base made up of Onions and aromatic warming Spices and then we finish off by simmering in Coconut Milk. You can use Butternut Squash if you prefer too! This recipe is Vegan, gluten free and dairy free. Serve alongside fluffy Basmati Rice for a hearty meal that will be loved by all!
About this Pumpkin Curry
This Pumpkin Curry uses flavours we love! Sri Lankan cuisine is one of my favourites and I love to visit Rambutan or Hoppers when I am in London.
This recipe is a combination of recipes. I first learnt it from my friends sister in law. She was down for the holiday's, I just happened to be there and it really was love at first bite. The only element I have changed is, I roasted the fresh Pumpkin which is something I saw Chef Karan of Hoppers London do. I loved that added element so much and I just had to try it!
It is then cooked with both whole and ground Spices before it is cooked gently in Coconut Milk.
You can use Butternut Squash instead of Pumpkin in this recipe too if you prefer!
Ingredients you will need
Pumpkin
I use a small Pumpkin or Butternut Squash. Something like Sugar Pumpkin or Acorn Pumpkin work well or any small Pumpkin. The smaller ones available in most supermarkets labelled Jack o Lantern or Cooking Pumpkin work best.
Curry Powder
Use Sri Lankan Curry Powder or Madras Curry Powder.
Coconut Milk
This adds flavour and makes the Curry creamy. Use full fat Coconut Milk!
Oil
I would recommend Coconut Oil. You can also use Mustard Oil or Vegetable Oil.
Spices and Seasoning
Chilli Powder, Turmeric Powder, Mustard Seeds, Fenugreek Seeds, Curry Leaves, Cumin Powder, Cinnamon Stick, Garlic, Ginger, Green Chillies, Sri Lankan Curry Powder or Madras Curry Powder and Salt.
Vegetables
Red Onion. Or White/Yellow Onion.
Garlic and Ginger
I use quite a bit of Garlic because it really complements the earthy and sweet flavours in this recipe. You can reduce the quantity. Use fresh if you can, otehrwise pastes are fine.
Lemon Juice
Adds flavour and balances out the flavours.
How to Make Sri Lankan Pumpkin Curry
Step 1 - Cut the Pumpkin into wedges
Remove the tough outer skin of the Pumpkin. Chop in half. Scoop out the Pumpkin Seeds from the middle. Then cut the Pumpkin into wedges or chunks, roughly an inch across.
Step 2 - Cook the Pumpkin in flavoured Oil.
Drizzle over Oil and add add half the Chilli Powder, half the Turmeric Powder, half the Sri Lankan Curry Powder and some Salt . Rub into the Pumpkin and then roast on an oven tin, lined with baking paper at 200 C for 25 minutes.
Step 3 - Cook the Curry
Heat a pan over medium heat and add Oil. Once hot, add Mustard Seeds, Fenugreek Seeds, Curry Leaves and a Cinnamon Stick. Once fragrant and the Mustard Seeds begin to pop, add Onions and Salt. Saute until the Onions turn golden brown.
Stir in Garlic , Green Chillies and Ginger and saute for 1 minute before adding remaining Chilli Powder, Turmeric Powder, Sri Lankan Curry Powder and Cumin Powder.
Add the roast Pumpkin and a splash of Water, then pour in Coconut Milk. Or do it the other way round like I did here!
Bring to a simmer, then cook on medium low for 10 minutes.
Squeeze in Lemon and serve with Naan, Chapatti or Rice.
Tips and Variations
- Size of Pumpkin -Try to cut the Pumpkin Wedges to a similar size so they all cook evenly at the same time.
- Use Squash - Use Butternut Squash or any Squash in place of the Pumpkin.
- Coconut Cream - Use Coconut Cream instead of Milk.
- Chillies - Add Fresh Green Chillies or Dry Red Chillies.
- Chickpeas - Adding Chickpeas or Brown Chickpeas (Kala Chana) to this curry works really well.
- Daal - Adding boiled Red split lentils works well. You would need to adjust the seasoning though.
How to serve it
Pumpkin Curry is best served with Ghee Rice or Basmati. Plain Basmati rice is my favourite. Or try it with Jeera Rice.
You can also serve it with Roti/Chapatti or Naan.
For Salads:
Storage Instructions
Fridge
Leftovers can be sorted in the fridge in an airtight container for up to 2 days. Reheat in the Microwave or on the stove with a splash of Water.
Freezer
Store leftovers in an airtight container in the freezer for up to 2 months. Reheat gently in the Microwave or on the stove.
More Veg Curries:
Indian Style Stir Fried Cabbage with Potato
Healthy Egg Curry with Potatoes and Peas
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Roast Sri Lankan Pumpkin Curry with Coconut
Ingredients
For the Roast Pumpkin
- 1 lb Pumpkin
- 2 tablespoon Coconut Oil Or Vegetable Oil
- ½ tablespoon Sri Lankan Curry Powder
- ¾ teaspoon Red Chilli Powder
- Salt
- ¼ teaspoon Turmeric Powder
For the Curry
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- ½ teaspoon Fenugreek Seeds Optional
- 14 Curry Leaves Fresh
- 1 Cinnamon Stick
- 1 Red Onion Diced
- Salt
- 7 cloves Garlic Crushed
- 2 Green Chillies Sliced, adjust quantity to preference
- 1 inch Ginger Crushed, or 1 teaspoon Ginger Paste
- ½ teaspoon Chilli Powder
- ¼ teaspoon Turmeric Powder
- ½ tablespoon Sri Lankan Curry Powder or Madras
- 1 teaspoon Cumin Powder
- Splash Water
- 190 ml Coconut Milk
- 1 tablespoon Lemon Juice
Instructions
- Step 1 - Cut the Pumpkin into wedgesRemove the tough outer skin of the Pumpkin. Chop in half. Scoop out the Pumpkin Seeds from the middle. Then cut the Pumpkin into wedges or chunks, roughly an inch across.
- Step 2 - Cook the Pumpkin in flavoured OilDrizzle over Oil and add add half the Chilli Powder, half the Turmeric Powder, half the Sri Lankan Curry Powder and some Salt . Rub into the Pumpkin and then roast on an oven tin, lined with baking paper at 220 C for 20 minutes.
- Step 3 - Cook the CurryWhilst the Pumpkin cooks, heat a pan over medium heat and add Oil. Once hot, add Mustard Seeds, Fenugreek Seeds, Curry Leaves and a Cinnamon Stick. Once fragrant and the Mustard Seeds begin to pop, add Onions and Salt. Saute until the Onions turn golden brown. This will take around 15 minutes.
- Stir in Garlic, Green Chillies and Ginger and saute for 1 minute before adding remaining Chilli Powder, Turmeric Powder, Sri Lankan Curry Powder and Cumin Powder. Saute for 1-2 minutes. Simmer on low and remove the Pumpkin from the Oven.
- Add the roast Pumpkin and a splash of Water, then pour in Coconut Milk. Bring to a simmer, then cook on medium low for 10 minutes.
- Squeeze in Lemon and serve with Naan, Chapatti or Rice.
Notes
Tips and Variations
- Size of Pumpkin -Try to cut the Pumpkin Wedges to a similar size so they all cook evenly at the same time.
- Use Squash - Use Butternut Squash or any Squash in place of the Pumpkin.
- Coconut Cream - Use Coconut Cream instead of Milk.
- Chillies - Add Fresh Green Chillies or Dry Red Chillies.
- Chickpeas - Adding Chickpeas or Brown Chickpeas (Kala Chana) to this curry works really well.
- Daal - Adding boiled Red split lentils works well. You would need to adjust the seasoning though.
How to serve it
Pumpkin Curry is best served with Ghee Rice or Basmati. Plain Basmati rice is my favourite. Or try it with Jeera Rice.You can also serve it with Roti/Chapatti or Naan. For Salads: Kachumber Salad Onion Raita
Tak says
this was really good - I unfotunately didn't have the fenugreek but I imagine it'd be even tastier if I'd used it. I used delicata squash in place of the pumpkin. Everything else as written. A delicious side dish for cold winter nights.
Safira says
Thank you for your feedback. I love the Delicata Squash substitute. So glad you enjoyed it. 🙂