Sri Lankan Pumpkin Curry

A tender and aromatic Sri Lankan pumpkin curry simmered in rich coconut milk, infused with traditional spices, curry leaves, rampe, and mustard paste.

Prep Time: 45m | Cook Time: 20m | Total Time: 1h 5m | Servings: 4

Ingredients

  • Pumpkin
    Pumpkin 250g, cut into cubes
  • Water
    Water 1 cup
  • Salt
    Salt To taste
  • Curry Powder
    Curry Powder 2 tsp
  • Turmeric
    Turmeric 1/2 tsp
  • Curry Leaves
    Curry Leaves 1 sprig
  • Rampe
    Rampe 1 piece
  • Garlic
    Garlic 2
  • Cloves
    Cloves 2 cloves
  • Onion
    Onion 1/2, sliced
  • Cinnamon Stick
    Cinnamon Stick 1 inch
  • Mustard Paste
    Mustard Paste 1 tsp
  • Coconut Milk
    Coconut Milk 1 cup

Method

  1. 1

    Initial Boil:
    Combine the cubed pumpkin, water, salt, curry powder, turmeric, curry leaves, Rampe, garlic cloves, onion, cinnamon stick, and mustard paste in a pot. Close the lid to help it boil faster, and boil the pumpkin halfway.

  2. 2

    Add Coconut Milk:
    Pour in the 1 cup of coconut milk and stir well to combine.

  3. 3

    Simmer and Finish:
    Continue cooking over medium heat until the pumpkin is tender and cooked through.

SAVE MD