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Sri Lankan Pumpkin Curry Recipe

Pumpkin Curry Recipe also known as poosanikai curry is a popular Sri Lankan recipe. Creamy coconut milk pumpkin curry from Sri Lanka which taste so good with rice. Learn how to make pumpkin curry with stepwise pictures.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 380kcal

Equipment

  • Cooking pot

Ingredients

  • 3 cups Pumpkin 3 cups
  • 4 no Shallots peeled & sliced thinly
  • 3 slit Green Chillies
  • 1 piece Cinnamon
  • ½ tsp Fenugreek Seeds
  • 1 tsp Turmeric powder
  • 1 tsp Black Pepper Powder
  • 1 tsp Chilli powder
  • Salt to taste
  • 1 tsp Sugar
  • 2 cups Thin Coconut Milk
  • 1 cup Thick Coconut Milk

For Grinding

  • 3 cloves Garlic peeled
  • 2 tsp Mustard Seeds

Instructions

  • Take all the ingredients except the grinding stuff in a pot and bring it to boil. Don't add thick coconut milk at this point. Cover and simmer for 10 mins until the pumpkin is half cooked.
  • Now take garlic and mustard in a blender or mortar and pestle and crush them.
  • Add them to the curry and cook for 10 more mins. Finally add thick coconut milk and bring again to a boil. Switch off the flame and serve with rice.

Video

Notes

  • You can chop pumpkin into small pieces so it cooks faster.
  • For making pumpkin curry, you need to cook it in second coconut milk and use thick coconut milk in the end.
  • Instead of using shallots, you can use onions.
  • You can add a tempering of shallots, curry leaves made in coconut oil in the end for taste. 

Nutrition

Serving: 1servings | Calories: 380kcal | Carbohydrates: 15g | Protein: 5g | Fat: 37g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 35mg | Potassium: 729mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7561IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 7mg
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