Pumpkin-coconut milk Curry(Sri Lankan, vegetarian).

 

The perfect pumpkin curry recipe for fall and pumpkin season.

 

Enjoy the simple flavors of this Pumpkin curry cooked in Coconut milk and Turmeric powder then tempered and served warm with rice and curry.

 

It’s another Sri Lankan dish you can easily recreate at home. gluten-free,vegan,low-carb.

The yellow pumpkin curry is slow-cooked over with spices with coconut milk which gives this Sri Lankan vegan/vegetarian recipe its creamy gravy that you can serve as a side dish with rice or your favorite carb.

 

A kid-friendly vegetarian pumpkin curry.

I often have to cook this pumpkin coconut curry for my kids at home.

It’s mildly spiced and gives you a creamy gravy that the kids love to mix with rice.

How to cut the pumpkin for the vegan curry.

 

• Wash the pumpkin.

 

• Place the pumpkin over a hard surface and use a heavy knife to cut through the ridges you already find in the pumpkin.

 

• You will be cooking the pumpkin with the skin. As the pumpkin has a hard, thick skin use a sharp, heavy knife to cut through the thick skin. 

 

• Remove all the seeds and then cut the wedges into 2-inch thick cubes.

 

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More Pumpkin recipes!

Pumpkin curry cooked in toasted coconut.

Vegetarian pumpkin-mushroom chickpea curry

Pan-fried turmeric mustard pumpkin

Sri Lankan beef and pumpkin curry.

Sri Lankan pumpkin curry

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients mentioned below use standard measuring cups and spoons.

For tempering

4-5 tablespoons of Oil

A handful of Curry leaves

1 large onion sliced fine

2 garlic cloves sliced fine

1/2 teaspoon of chilli flecks

1/4 teaspoon of Turmeric Powder

1 teaspoon of Mustard seeds

 

To cook the pumpkin curry

500g of Pumpkin, Cleaned and cut into the required size.

3 Garlic cloves finely sliced

1/2 teaspoon turmeric

3 Cardamom pods

1-inch cinnamon piece

1 cup of water

1/2 cup of water

1/2 a cup of thick Coconut milk

Method

Tempering

In a pan over medium heat, using three tablespoons of oil, temper the chopped curry leaves, onion(1 large), garlic(2 pods). 2-3 minutes.

While the onions are tempering add the Turmeric(1/4tsp), Chilli flecks(1/2 tsp) and mustard seeds(1 tsp).

Continue cooking for another 2 minutes over low heat. transfer ingredients to a bowl and set aside.

 

Use the same pan you used to temper the ingredients.

Add the pumpkin and pour in the water(1 cup), set the heat to medium and while the pumpkin is cooking add 1/2 teaspoon of turmeric, garlic(3 cloves), cardamom pods(3), cinnamon(1-inch piece).

Mix well with the pumpkin and let it simmer for 15-20 minutes or until the pumpkin turn slightly soft.

 

Reduce heat, pour in the coconut milk, season with salt and slow simmer over medium heat for further 15 minutes.

Cook until the desired consistency is reached which is a milky, thick gravy and soft Pumpkins. season with salt if necessary.

 

Add the tempered ingredients to the pumpkin curry, mix and serve warm with your rice and curry.

 

Yield: 4

Pumpkin-coconut milk Curry(Sri Lankan, vegetarian)

Print

Enjoy the simple flavors of this Pumpkin curry cooked in Coconut milk and Turmeric powder then tempered and served warm with rice and curry.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.New Group

• For tempering
• 4-5 tablespoons of Oil
• A handful of Curry leaves
• 1 large onion sliced fine
• 2 garlic cloves sliced fine
• 1/2 teaspoon of chilli flecks
• 1/4 teaspoon of Turmeric Powder
• 1 teaspoon of Mustard seeds

To cook the pumpkin curryroup

• 500g of Pumpkin, Cleaned and cut into the required size.
• 3 Garlic cloves finely sliced
• 1/2 teaspoon turmeric
• 3 Cardamom pods
• 1-inch cinnamon piece
• 1 cup of water
• 1/2 a cup of thick Coconut milk

Instructions

Tempering

In a pan over medium heat, using three tablespoons of oil, temper the chopped curry leaves, onion(1 large), garlic(2 pods). 2-3 minutes.

While the onions are tempering add the Turmeric(1/4tsp), Chilli flecks(1/2 tsp) and mustard seeds(1 tsp).

Continue cooking for another 2 minutes over low heat. transfer ingredients to a bowl and set aside.

Use the same pan you used to temper the ingredients.

Add the pumpkin and pour in the water(1 cup), set the heat to medium and while the pumpkin is cooking add 1/2 teaspoon of turmeric, garlic(3 cloves), cardamom pods(3), cinnamon(1-inch piece).

Mix well with the pumpkin and let it simmer for 15-20 minutes or until the pumpkin turn slightly soft.

Reduce heat, pour in the coconut milk, season with salt and slow simmer over medium heat for further 15 minutes.

Cook until the desired consistency is reached which is a milky, thick gravy and soft Pumpkins. season with salt if necessary.

Add the tempered ingredients to the pumpkin curry, mix and serve warm with your rice and curry.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 266Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 12mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 3g

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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