This Authentic Sri Lankan Pumpkin Curry will be the best pumpkin curry 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! Easy to make and freezes well.EASY - This curry recipe is easy. The hardest part will be cutting the pumpkins. Use the homemade curry powder for best results. See the post for curry powder substitutions. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements (where provided) are recommended for accurate results.
2tspcayenne pepperuse less if you don’t like it spicy
1 ½tspground cinnamon
More salt to taste
Toasted coconut (to finish)
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.
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.
Heat 2 tbsp oil over medium heat.
When the oil is hot, add the onion, garlic, curry leaves, and green chili, and saute until the onions have softened and are translucent.
Next, add the curry powder, cayenne pepper, cinnamon, turmeric, and crushed mustard seeds. Saute for about 30 seconds to 1 minute until fragrant.
Add the pumpkin pieces, coconut milk, salt, and sugar. Mix to combine.
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.
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.
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.
This recipe freezes well, so it's great for meal planning. Store the curry in air tight containers and freeze for up to 2 months. Let it thaw in the fridge overnight, and reheat in the microwave or on the stove.