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Sri Lankan Pumpkin Curry

Sri Lankan Pumpkin Curry

This simple yet delicious Sri Lankan pumpkin curry made using the abundant fall vegetable and simmered with coconut milk and spices is a comfort in a bowl. It's vegetarian, gluten free and dairy free.


Additional Ingredients

30 min · 4 serves



Green Chili

1 pound (454g)



Red Onion (small)

100 ml

Coconut Milk 

1 teaspoon


4 Cloves

Lemon Juice



½ teaspoon

HWD Organic Chilli Powder

½ teaspoon

HWD Organic Curry Powder Medium

¾ teaspoon


1 stick

HWD Organic Cinnamon Sticks

½ teaspoon

HWD Organic Turmeric Powder

2 tablespoons

Filippo Berio Olive oil with Garlic

½ teaspoon


½ teaspoon

HWD Cumin Seeds (powdered)


Mustard Seeds (powdered)


Curry (leaves)

½ cup



How To Make It

  1. Wash and cut the pumpkin into 1-inch pieces.
  2. Add the Pumpkin pieces, 3 green chillies, Curry leave, Pandan leaves. Sliced Red onions, Salt ½ tsp, HWD Turmeric powder, HWD Curry powder, HWD Cinnamon sticks followed by water (250ml) into a cooking pot.
  3. Cover and cook until the pumpkins are done.
  4. Meanwhile add 4 tbsp of fresh coconut, HWD turmeric, Mustard seeds (ground into powder), HWD Black pepper, Garlic, HWD Cumin powder into a blender jar and blitz into a paste.
  5. Add this paste to the pumpkins with 100ml of thick coconut milk.
  6. In a Medium heat, let it cook for 10-15 minutes.
  7. Lastly check and add salt and pepper to the taste.