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Sri Lankan Pumpkin Curry

Sheetal Bhatt
10 minutes
Prep Time
20 minutes
Cook Time
3 People
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ABOUT Sri Lankan Pumpkin Curry RECIPE

Early this year, we travelled to the beautiful island of Sri Lanka and were blown away by its natural beauty, smiling people and divine food. Since we have been staying with some wonderful home-stays we get to enjoy authentic food that is cooked by our hosts. In Sri Lanka too we were fed some truly delicious home-cooked food. This pumpkin curry made by one of our hosts was so good that even my girls began liking pumpkin. A simple and rustic curry that celebrates the core ingredient - Pumpkin .. you need not camouflage it any other way.....

Recipe Tags

  • Sri Lankan
  • Veg
  • Easy
  • Everyday
  • Simmering
  • Side Dishes
  • Egg Free

Ingredients Serving: 3

  1. 2 cups pumpkin, skin removed and diced in 1 inch pieces
  2. 1 onion, sliced
  3. 1 green chili, sliced
  4. 4 cloves garlic, minced or grated
  5. 1 cup coconut milk, thin
  6. 1/4 cup coconut cream/thick coconut milk
  7. 3/4 teaspoon cumin powder
  8. 3/4 teaspoon curry powder
  9. 3/4 teaspoon turmeric powder
  10. 1 teaspoon red chili powder
  11. 1/2 black pepper powder
  12. 1/2 teaspoon fenugreek seeds
  13. 8-10 curry leaves
  14. 1/2 teaspoon lemon/lime juice
  15. 4 inch pandan leaf ( optional)
  16. 1 inch cinnamon stick
  17. salt to taste


  1. In a large mixing bowl, add diced pumpkin, onion, garlic, chili, cumin powder, curry powder, turmeric powder, chili powder, salt, curry leaves, pandan leaf, cinnamon stick, black pepper powder.
  2. Mix well. Add the thin coconut milk and 1/2 cup water. Mix again.
  3. Place a large karahi/saucepan/chatti on slow flame.
  4. Add the pumpkin mix to it.
  5. Cook on gentle heat until the pumpkin are cooked.
  6. Once the pumpkin is cooked add the 1/4 cup thick coconut milk/cream. Stir gently. Cook for 2-3 minutes.
  7. Add the lemon/lime juice, mix well and cook for a minute.
  8. Serve hot Pumpkin Curry with steamed rice or roti.

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Shashi Bhargava
Shashi Bhargava   Sep-08-2017


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