Our Sri Lankan pumpkin curry recipe
Inspired by the beautiful pumpkin curries we indulged in during our time in Sri Lanka, this vegan pumpkin curry is hearty and tasty. Using just one pot this recipe is easy to follow and produces a truly exquisite and rich curry.
Pumpkin used to be something I turned my nose up at. I used to think it was pretty dull and that there were far tastier foods to enjoy, J was the same. However all this changed when we explored Sri Lanka and we were surprised to see pumpkin curries being served all over the country. Never ones to say no to something new we gave it a try and were immediately converted!
Like all the curries in Sri Lanka, the pumpkin curries were beautifully seasoned and cooked to perfection. No matter where we ventured across this magnificent island, we never had the same thing twice. With all the different pumpkin curries we tried (and we tried a lot), they always tasted different.
Just some of the delicious curries we tried in Sri Lanka…
This recipe is based on the creamy, aromatic curries we had the pleasure of tasting on our travels. The great thing about Sri Lanka is that the country’s cuisine is predominantly vegetarian, so this means this recipe is authentic and traditional. Once we fell in love with the vegan pumpkin curries in Sri Lanka we knew we had to get our hands on a recipe. We set about pestering kitchens and cooks until we had learned all of the secret ingredients.
We think this pumpkin curry is great with out garlic flat breads, click here for the recipe!
Incorporating pumpkin with peanuts as well as traditional herbs and seasoning, this curry is a mouth-watering combination. So give this recipe a go and let us know what you think in the comments below, don’t forget to #veggievagabonds on social media!
Vegan Pumpkin Curry Recipe
- Serves: 2 as a main
- Preparation time: 25 minutes
- Cooking time: 30 minutes
Ingredients:
Roughly 1 tbsp of coconut oil
1 red onion
6 cloves of garlic
Fresh ginger grated – about 4cm long
Fresh turmeric – about 3cm long
1 tbsp of cumin seeds
1 tbsp of mustard seeds
5 bay leaves
1 – 1 ½ tsp of ground coriander
1 tsp garam masala
1 tsp ground ginger
1 tsp ground turmeric
2 fresh chillies
3 tbsp of crushed peanuts or use 2 tbsp of peanut butter
Roughly 600g of fresh pumpkin cut in to roughly same size pieces
1 tin of coconut milk (400ml) – use the thick stuff!
A handful of fresh coriander stalks and all
Method:
1. Heat the coconut oil in a pan, chop the onion and fry until softened.
2. Add the mustard and cumin seeds to the pan and stir for a minute.
3. Grate the ginger and turmeric, and crush the garlic. Add to the pan and stir to avoid sticking (add a little salt to stop it burning).
4. Add the dry herbs; ground coriander, turmeric, ginger and garam masala.
5. Add the pumpkin and coat in the spices.
6. Once coated add the coconut milk, bay leaves, peanuts/peanut butter, the chillies, and half the coriander.
7. Stir to combine everything and cover. Cook on a low heat for about 30 minutes (although this may differ depending on the size of your pumpkin chunks).
8. Once cooked stir in the remaining fresh coriander, serve and enjoy!
Our Sri Lankan Pumpkin Curry Recipe
Let us know what you think of this recipe in the comments below and don’t forget to #veggievagabonds on social media so we can see your beautiful creations!
If you like this recipe you might also want to check out
Vegan Mushroom and Spinach Curry Recipe
Vegan Curry Roasted Chickpea Recipe
If there is something we do not miss ever in my house is pumpkin and curry spices. We can’t wait to prepare this curry for the week end 🙂
Let us know what you think when you do 🙂 #veggievagabonds on social media!
I love all kinds of curries. I happen to be a pumpkin lover….and all types of squash. Such a great veggie to make curry with. Healthy and nutritious too.
We do too! And now is the perfect time to be tucking in!
Oh, WOW! I love everything about this. Fresh pumpkin is so lovely. It’s hard to find this time of year though. I might have to improvise a bit, but I want to make this! I always use “the thick stuff!” 😉
Try substituting pumpkin for a squash of your choice – works great also! Let us know how you get on.
I can’t wait to try this recipe.
Let us know what you think and #veggievagabonds on social media to show us your creations!
Your curry looks so flavorful, would love to dig in that pretty bowl!
Give it a go yourself and you can indulge at your hearts content – you’ll be happy you did!
I have been wondering about a way to use curry, this looks fantastic. Will be trying it soon!
Do you mean use pumpkin Emely? Before we traveled Sri Lanka pumpkin wouldn’t of been at the top of our list but we are converted pumpkin lovers and this inspired curry is sure to win you over too!
I love and my sister love this recipe…but I accidently used coconut cream and wow it tasted even better…love love love it…thank you…this is the 5 th time making it …thank you so much..making vegan foods that much more beautiful tasty..
Aw wow thanks Margaret 😀 So nice to have your feedback! Also love that you accidentally experimented and it was even better! I guess coconut cream made it that much richer? So glad you like the recipe! Reading comments like that is the reason I do this so a massive thank you xx