Sri Lankan Pumpkin Curry

Sri Lankan Pumpkin Curry

This hearty curry is perfect for colder months and one of the most delicious things you can do with a pumpkin. Inspired by a gloriously memorable trip to Sri Lanka where I ate a lot of Pumpkin curry and wondered why the vegetable doesn’t feature much in other South Asian curries.

Sri Lankan Pumpkin Curry

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Course: DinnerDifficulty: Easy


Prep time


Cooking time




  • 2 tbsp mustard oil

  • 1 tsp black mustard seeds

  • 1 tsp cumin seeds

  • 1 tsp fenugreek seeds

  • 20 curry leaves

  • 4-6 dried red chillies

  • 1 cinnamon stick

  • 3 green cardamom pods, left whole but lightly crushed

  • 1 large onion, thinly sliced

  • 5 garlic cloves, minced

  • 4 piece piece of ginger, cut into thin matchsticks

  • 1/2 tsp turmeric

  • 1 tsp curry powder

  • 1 small/medium-sized pumpkin, cut into 1 inch chunks

  • 4 large tomatoes, roughly grated, skin discarded

  • 2 x 400g tins of coconut milk

  • 1 tbsp coconut flour

  • 1 lime, juice of

  • Coriander to garnish

  • Spiced toasted pumpkin seeds to garnish


  • Pour the mustard oil into a large saucepan over a high heat. Add the mustard, cumin and fenugreek seeds, curry leaves dried chillies, cinnamon and cardamom pods, then lower the heat to low-medium.
  • Once the seeds begin to pop and the curry leaves go crispy, add the sliced onion along with a generous pinch of salt and cook until softened and golden. Add a splash of water if it begins to catch.
  • Add the ginger and garlic, then fry for a couple of minutes. Next add the turmeric and curry powder, then fry for 30 seconds.
Now add the pumpkin, grated tomato pulp, coconut milk and coconut flour. Mix well, bring to the boil then cover with a lid and reduce the heat to a simmer for 50-60 mins, or until the pumpkin is soft and cooked through. Check and stir occasionally, adding a splash of water if it begins to dry out.
  • Remove the lid for the final 10 minutes of cooking to allow the sauce to thicken up. Taste for seasoning and add salt accordingly, along with the lime juice.
  • Garnish with coriander leaves and toasted pumpkin seeds.

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