Pumpkin Curry

There’s something about October that makes me want to eat orange meals. It must be because pumpkins are everywhere these days. And they’re not just for carving!

This authentic Sri Lankan Pumpkin Curry is the most delicious pumpkin curry you will ever make! It’s creamy, packed with flavor, pumpkin-y, hearty, satisfying and super comforting for any time of the year! Not to mention, it’s gluten free, vegan, easy to make and freezes well.

This curry starts with peeled, seeded, and cubed bite-size chunks of pumpkin. The robust flavor comes in waves thanks to ingredients like curry powder, turmeric, cinnamon, curry leaves, mustard seeds, onion and garlic – a.k.a. the curry dream team. The toasted coconut provides nuttiness and the coconut milk adds the perfect creamy, rich texture.

To make this recipe:

You will first need to wash pumpkin, remove seeds, cut skin off and cube into 2 x 2 inch pieces.

Add to a pot with water, curry powder, turmeric, black pepper, cinnamon, curry leaves, finger pepper, salt and sugar. Boil on high heat for 10 minutes, then reduce heat to medium low for an additional 5 minutes.

While pumpkin is cooking, add onion, garlic and rice to a skillet on high heat and cook for 5 minutes until rice starts to turn golden brown.

Then transfer to a grinder and grind until fine.

Stir to mix coconut milk, mustard seed and 8 tablespoons of the seasoning by hand.

Finally, add mixture to pot with pumpkin. Stir until well combined and cook on high heat an additional 8 minutes.

Remove from heat, set aside and allow curry to thicken 20-30 minutes.

Serve warm and pair with some jasmine rice and enjoy. Pure perfection!

Notes:

Make sure to cut the pumpkin in similar sizes to make sure they cook at the same rate.

For best results, use regular full fat coconut milk since it has a much stronger coconut flavor. However, you can substitute for lite coconut milk if you prefer.

I highly recommend making your own Sri Lankan curry powder from scratch, but if you don’t want to, this Madras curry powder is a close substitute.

It’s seriously so simple to make, the hardest part, will be cutting the pumpkins.

If you try this curry, be sure to let us know! Leave a comment, rate it, and don’t forget to tag us @shamilasobers #shamilasobers in a photo on Instagram! We’d love to see how your curry turns out!

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Pumpkin Curry


  • Author: Shamila Sobers
  • Total Time: 50 minutes
  • Yield: 6 1x

Description

This authentic Sri Lankan Pumpkin Curry is the most delicious pumpkin curry you will ever make! It’s creamy, packed with flavor, pumpkin-y, hearty, satisfying and super comforting for any time of the year! Not to mention, it’ gluten free, vegan, easy to make and freezes well.


Ingredients

Scale
  • 2 pounds of pumpkin, (cubed, seeds removed & skin cut off)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • ½ tablespoon coarse black pepper
  • 1 inch piece of cinnamon, torn into small pieces
  • 2 teaspoons salt
  • 4 tablespoons sugar
  • Curry leaves, about 8-10 torn (optional)
  • 1 inch piece finger pepper, chopped small and seeded (optional)
  • 1 cup coconut milk
  • 1 teaspoon ground mustard seed

For Seasoning Blend

  • ¾ tablespoon chopped onion
  • 1 large clove of garlic
  • 3 tablespoons jasmine rice, uncooked
  • 3 tablespoons grated coconut

Instructions

  1. Wash pumpkin, remove seeds, cut skin off and cube into 2 x 2 inch pieces.
  2. Add to a pot with 4 cups of water, curry powder, turmeric, black pepper, cinnamon, salt and sugar. If you’re adding curry leaves and/or finger pepper, add them at this time. Boil on high heat for 10 minutes, stirring occasionally. Reduce heat to medium low for an additional 5 minutes.
  3. While pumpkin is cooking, add onion, garlic and rice to a skillet on high heat and cook for 5 minutes until rice starts to turn golden brown. Stirring often. Add to a grinder and grind until fine.
  4. Stir to mix coconut milk, mustard seed and 8 tablespoons of the seasoning by hand. Add mixture to pot with pumpkin. Stir until well combined and cook on high heat an additional 8 minutes. Do not overcook.
  5. Remove from heat. Set aside and allow curry to thicken 20-30 minutes.
  6. Warm and enjoy!

Notes

  1. Make sure to cut the pumpkin in similar sizes to make sure they cook at the same rate.
  2. For best results, use regular full fat coconut milk since it has a much stronger coconut flavor. However, you can substitute for lite coconut milk if you prefer.
  3. I highly recommend making your own Sri Lankan curry powder from scratch, but if you don’t want to, this Madras curry powder is a close substitute.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

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October 5, 2021

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