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
- Wash pumpkin, remove seeds, cut skin off and cube into 2 x 2 inch pieces.
- 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.
- 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.
- 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.
- Remove from heat. Set aside and allow curry to thicken 20-30 minutes.
- Warm and enjoy!
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes