This Sri Lankan Pumpkin Curry is going to be the best pumpkin curry recipe you ever make! Packed with so much flavor, this gluten free and vegan curry is a super comforting dish for any time of the year!
Spiced and creamy pumpkin curry, this is an authentic, delicious, easy pumpkin curry recipe!
Why I love this recipe
- If you’re looking for a vegan curry that is super satisfying, cozy, and delicious, that even picky meat eaters will find irresistible, then this authentic Sri Lankan pumpkin curry is your answer!
- This curry is packed with comforting pumpkin flavor. Robust curry flavor from an array of spices, and garlic, and the delicious creaminess of coconut milk, plus that secret ingredient – nutty, toasted coconut! You just can’t go wrong with this recipe in terms of flavor.
- This is one of the best savory pumpkin recipes you could make. Just in terms of flavor and how easy it is to make. And it’s a great meal prep recipe as well.
- I show how to make this pumpkin curry recipe with step by step instructions, plus ways to adapt this curry recipe if you don’t have access to certain pumpkin varieties.
- I also give you pro tips on which pumpkins are best for this curry, and show you how to choose the best curry powder for this recipe as that is the base of the flavor profile of this curry.
What is pumpkin curry
A curry by definition is the addition of various different spices that add plenty of flavor. This vegan pumpkin curry recipe is flavored with an incredibly flavorful curry powder made with very common spices used in South Asian cooking.
This is a savory, spicy curry made with fresh pumpkin cut into similar-sized pumpkin cubes or slices (so that they cook evenly). The curry is then cooked in a creamy coconut milk base for a very cozy and comforting dish.
Health benefits of pumpkin
- Pumpkin is nutrient-dense, and that bright orange color is thanks to beta-carotene, a pigment that is converted into vitamin A (retinol) in our bodies.
- Beta-carotene is also an antioxidant, which provides protection from free radical damage in our cells, and chronic illnesses in the long run.
- Pumpkin is high in other vitamins as well, which boosts your immune system.
- Pumpkin is also a good source of fiber, which improves digestion and also provides protection against chronic illnesses.
Key ingredients for this pumpkin curry
Type of pumpkin to use
Traditionally, we use a pumpkin that is a little bit starchy. While living in New Zealand and Australia, I used Kent pumpkin (also known as Jap pumpkin / kabocha).
In Canada, I use a pumpkin variety known as Jamaican pumpkin (Calabaza) which is very similar to the kent pumpkin.
When I was living in the US, I didn’t have access to any of these pumpkins where we lived, even during pumpkin season. So I used butternut squash / winter squash instead.
So you can use any of these varieties. Just know that the cook time will vary according to which pumpkin you use, and how large the pieces are cut into.
Can I make this curry with something other than pumpkin?
Yes, you can use sweet potatoes instead of pumpkin. The cooking time will be much shorter because sweet potatoes cook faster.
Curry powder
I use my Sri Lankan curry powder here. You can use the roasted or unroasted version for this, it’ll be just as delicious either way.
If you don’t want to make your own Sri Lankan curry powder from scratch (which I do highly recommend though), you can use store-bought Sri Lankan curry powder. Madras curry powder is a close substitute.
To get the most flavor from your homemade curry powder, make sure to use whole spices that are ground for the curry powder. The flavor of whole spices lasts a lot longer than that of ground spices that have been sitting in your cupboard.
I like to make batches that will last me about 2 weeks, at a time, so that the ground spices do not lose their flavor.
How to check if your store-bought curry powder is good
A curry powder is essentially a mix of spices that is used for making curries. Other spices can also be added in addition to the curry powder to make each curry unique, for instance, this black pork curry.
But DO avoid curry powders that only (or mostly) have,
- Onion powder
- Garlic powder
- Ginger powder
- Celery seeds / powder
- Mexican chili powder
- Turmeric powder
These are not traditional ingredients in a Sri Lankan curry powder.
Instead, look for a curry powder that has a combination of the following ingredients.
- Coriander
- Cumin
- Black pepper
- Cayenne pepper or Kashmiri chili
- Cardamom
- Fennel
- Cloves
Coconut milk
This curry is heavy on coconut milk, since it adds creaminess to the curry. For best results, use regular full-fat coconut milk. But if you must, you can use light coconut milk too. I don’t typically use light coconut milk since it doesn’t have as much flavor as regular full fat coconut milk.
Toasted desiccated coconut
Here’s a pro tip that makes this delicious pumpkin curry recipe different from all the other pumpkin curries out there, and truly elevates this dish.
The addition of toasted, desiccated coconut imparts a lovely toasty, smoky flavor! This is an optional step, but it’s a very popular technique for some Sri Lankan curries.
The unsweetened desiccated coconut is toasted in a non-stick pan until it starts to turn golden brown in color and is toasted. This is then ground into a powder and added to the curry.
It not only adds a lovely smoky flavor, but also helps to thicken the curry.
How to make pumpkin curry
How to cut the pumpkin into pieces
Since Jamaican pumpkin is large, I usually only buy pieces that have already been cut.
Whichever pumpkin you use, you need to scoop out the pumpkin seeds in the center. Then you can cut the pumpkin into pieces.
With large pumpkins, cut them into wedges that are about 2 inches in width on the skin side. Then cut each wedge into pieces that are about 1 inch thick. You can cut each piece in half for 1 x 1 inch pieces, or keep them at 2 x 1 inch as well.
Butternut squash can be prepped by first halving them and then removing the seeds. Then lay them cut side down, and cut pieces that are about 1 x 2 inches.
The important part however is that,
- They are all more or less the same size, so that they cook at the same rate.
- They are cut with the skin on. The skin will hold the pumpkin pieces together as they cook, and prevent them from disintegrating into the curry.
Prepare all the other ingredients
I like to keep the garlic cloves whole. This is because they soften in the curry, and my husband loves eating softened whole garlic cloves. That way the curry gets plenty of garlic flavor, and my husband gets to eat “curried” garlic cloves. Win win.
This curry works best with a generous amount of garlic. If you’re especially averse to it, then you can reduce it, but I do highly recommend being generous with the garlic.
You can find my Sri Lankan curry powder recipe here.
Toast the unsweetened desiccated coconut before you start cooking OR while the pumpkin curry is cooking. You will be adding this only at the end.
Start cooking
Once you have everything prepped, cooking this Sri Lankan pumpkin curry is easy, and it doesn’t take much time.
In a large pot, heat some oil (you can use any kind of cooking oil) over medium heat. Add the onions and start to soften them in the pot. Add the garlic and curry leaves at the same time. This allows the base of the curry to develop.
When the onions are translucent, add the spices (including the Sri Lankan curry powder), and stir until they toast ever so slightly, so you can smell all the flavors of the spices.
Add the pumpkin and coconut milk (and some salt and a little sugar), and stir to combine. Let it simmer in the curry sauce over medium or medium – high heat (with the lid off). Top off with water only if too much of the coconut milk evaporates.
The curry is done when the pumpkin is tender. You can add more water if you’d like the curry sauce to be less thick. But take care when stirring the curry, as you don’t want to crush the soft pumpkin pieces.
PRO TIP – Instead of stirring the curry, you can swirl the pot to get the spices to mix with the liquid. If you do need to move the pumpkin around, gently move or flip the pumpkin pieces instead.
When the pumpkin curry is almost done, sprinkle in the ground toasted coconut, and very gently fold it in. You can also gently shake the pot to distribute the ground coconut in the sauce.
How to serve this curry
Pumpkin curry is always delicious with freshly cooked rice (jasmine rice, white rice, brown rice etc.), or you could also serve it with Sri Lankan coconut roti. It’s naturally gluten free and vegan as well.
What to pair with this coconut pumpkin curry
To keep your meal plant based, you can pair your pumpkin curry with the following vegan Sri Lankan curries,
- Dry green beans fried curry (skip the dried fish)
Or if you’d like non-vegetarian / non-vegan options,
My personal favorite combination is chicken curry, apple curry, and pumpkin curry! The combination of spicy, fruity, and creamy hits the spot perfectly!
But this pumpkin curry recipe doesn’t have to be paired with another Sri Lankan curry either. It’s delicious with anything! In fact, I often eat leftovers for breakfast with just a runny yolk fried egg. Tastes like a delicious coconut curried pumpkin soup!
Recipe
Sri Lankan Pumpkin Curry
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
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 medium red onion finely sliced
- 10 fresh curry leaves dried is fine as well, or 2 bay leaves
- 3 green chillies sliced into thick slices (jalapenos or serrano peppers are fine as well)
- 6 cloves garlic sliced or whole
- 1 ½ tbsp Sri Lankan roasted curry powder
- 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
- More salt to taste
Toasted coconut (to finish)
- 4 tbsp desiccated coconut roasted
Instructions:
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.1½ tsp black mustard seeds
- 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.2 lbs pumpkin
- Heat 2 tbsp oil over medium heat.2 tbsp coconut oil
- When the oil is hot, add the onion, garlic, curry leaves, and green chili, and saute until the onions have softened and are translucent.1 medium red onion, 10 fresh curry leaves, 6 cloves garlic, 3 green chillies
- Next, add the curry powder, cayenne pepper, cinnamon, turmeric, and crushed mustard seeds. Saute for about 30 seconds to 1 minute until fragrant.1 ½ tbsp Sri Lankan roasted curry powder, 2 tsp cayenne pepper, 1 ½ tsp ground cinnamon, 1 tsp turmeric powder, 1½ tsp black mustard seeds
- Add the pumpkin pieces, coconut milk, salt, and sugar. Mix to combine.2 lbs pumpkin, 2 cups coconut milk, 2 tsp sugar, 1 tsp salt
- 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.More salt to taste
- 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.4 tbsp desiccated coconut
- 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.
Recipe Notes
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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