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- Cuisine: Sri Lankan
- Serves 8 - 10
A simple but delicious vegetable curry using the dark roasted Sri Lankan curry powder, finished with roasted desiccated coconut and rice.
Ingredients
1 kg pumpkin
2 tbsp Sri Lankan roasted curry powder
2 medium red onions, finely sliced
3 green chillies, sliced
4 cloves garlic, finely sliced
½ tsp fenugreek seeds
1 tsp chilli powder
1 tsp turmeric powder
½ tsp mustard seeds
1 tsp ground mustard
2 cups coconut milk
2 sprigs fresh curry leaves
1-2 tsp salt
2 tbsp vegetable oil
Thickening
2 tbsp rice, roasted and ground
4 tbsp desiccated coconut, roasted
Preparation
Wash and cut pumpkin into cubes, leaving skin on.
Heat oil and fry onions, curry leaves, garlic and green chillies in a large pot.
Add mustard seeds.
In a bowl, mix all the other ingredients with pumpkin and add to the pot along with coconut milk. Continue to cook over high heat until pumpkin is tender.
Meanwhile, in a pan, dry toast short grain rice and coconut until brown & fragrant. Then blend into a powder.
Add the ground roasted rice and desiccated coconut to thicken and flavour the curry a few minutes before cooking is complete.
If you enjoyed this Pumpkin curry recipe (wattakka kalu pol) then browse more Sri Lankan recipes, curry recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Sri Lankan Restaurants
Displaying 10 of 34 Sri Lankan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Araliya | Hawthorn | |
| 2. | Blue Elephant | Pennant Hills | |
| 3. | Radio Cairo | Cremorne | |
| 4. | Annalakshmi on the Swan | Perth | |
| 5. | 7 Spices | Applecross | |
| 6. | Woodapple | Hampton | |
| 7. | Tas Ceylon | Lenah Valley | |
| 8. | Banana Leaf | City | |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville | |
| 10. | Flavour of Ceylon | Parramatta |
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