Sri Lankan Pumpkin Curry

This flavor-packed Sri Lankan pumpkin curry isone of the best vegan curries you could try out. Here's all you need toknow about it!

Course Main Course

Cuisine Sri Lankan

Keyword Curry, Pumpkin, Sri Lankan Pumpkin Curry

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 159kcal

Author Enozia Zehra

Cost 14

For the Sri Lankan Curry Powder, start by first dry roasting the basmati rice for about 30 seconds on mediumflame.
2 tsp Basmati rice
Next, add all the remaining dry spices to the same pan and dry roast until done.
3-4 pcs Dry red chilies, 1 tsp Mustard seeds, 2 tsp Coriander seeds, 1 tsp Cumin seeds, 2 tsp Fennel seeds, 5-6 pcs Cloves, 3 tsp Black pepper
Keep the mixture aside to cooldown and then grind the same into a powder. Store it in an airtight container for future use.
Heat oil in a pan. Add the wholespices along with the curry leaves, fenugreek seeds, and pandan leaves.
2 tsp Oil, 1 tsp Mustard seeds, 1 tsp Cumin seeds, ½ tsp Fenugreek seeds, 1 inch Cinnamon stick, 1 sprig Curry leaves, 1 bunch Pandan leaves
Next, add the grated coconut and green chilies and mix well.
2 tsp Coconut, 2 tsp Green chilies
Add the pumpkin pieces and saute.
Add the Sri Lankan curry powder, red chili powder, and salt and mix.
2 tsp Sri Lankan Curry Powder, 1 tsp Red chili powder, As per taste Salt
Next, add the coconut milk and water. Let the curry simmer for 5-8 minutes or until the pumpkin gets cooked. You can add more water if the mixture starts ro dry up.
150-200 gms Pumpkin, ½ cup Coconut milk, 1 cup Water
Serve hot with rice or roti or anyother carb of your choice.

You can adjust the quantity of the water as per the desired consistency of the curry