Sri Lankan-style Pumpkin Curry

This curry comes with the goodness of the freshly roast and ground spices, coconut milk and mildly sweet pumpkins.


  • Pumpkin – 1 cut into large chunks
  • Llight coconut milk – 1 can
  • Curry Leaves – 10
  • Chilli powder – 1/2 tspn
  • Oil – 1 tblspn
  • Salt – To taste
  • Cumin powder – 1/2 tspn
  • Coriander powder – 1 tspn
  • Onion – 1/2 cup
  • Garlic – 5 cloves, finely chopped
  • Ginger – 1 tspn

Spices to roast and grind:

  • Whole cumin, whole corriander, pepper corns, fenugreek seeds, mustard seeds, curry leaves – 1 teaspoon each


  1. Roast all the spices mentioned in the list above till it slightly browns and releases an aroma. Either using a mortar and pestle or spice grinder, make a coarse powder of these roasted spices. Keep aside.
  2. Heat oil in a skillet. Add mustard seeds and let them crackle.
  3. Toss in curry leaves, ginger and garlic, and cook them till the raw smell of ginger and garlic leaves.
  4. Now, cook the onions till they are soft. Put the pumpkin chunks into the skillet and stir it well.
  5. Add the dry spices and mix it well.
  6. Once the vegetables are coated well with the dry spices, add the roasted and ground powder. Give it a mix.
  7. At this point, add salt and coconut milk. Add more if you wish to have the curry a little runny.
  8. Stir the vegetables, spices and coconut milk once.
  9. Cover and cook till the pumpkins are soft and completely cooked.
  10. Once done, serve with hot rice or parathas/ rotis.

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