Sri Lankan · beginner
Sri Lankan Golden Pumpkin Curry
Soft, sweet squash cubes cooked gently in a yellow coconut curry base infused with mustard seeds, fenugreek, and creamy coconut milk.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat coconut oil in a wide skillet over medium heat.
- 02
Add black mustard seeds and fenugreek seeds. Cook for 1 minute until mustard seeds begin to pop.
- 03
Add chopped red onion and sauté for 3 minutes until softened.
- 04
Stir in turmeric powder, unroasted curry powder, and 1 teaspoon of salt, stirring for 30 seconds to activate spices.
- 05
Add cubed pumpkin to the skillet, stirring to evenly coat the pieces with spices.
- 06
Pour in the light coconut milk, lower heat to medium-low, cover, and cook for 12 to 15 minutes until pumpkin is tender when pierced with a fork.
- 07
Stir in the thick coconut cream, lower heat to very low, and simmer uncovered for 2 minutes without boiling to preserve creaminess.
A LITTLE KITCHEN KNOW-HOW
Tempered Coconut Milk Simmer
Blooming mustard and fenugreek seeds in warm oil before poaching vegetables in layered light and heavy coconut milk.
Notes from the kitchen
- Fenugreek adds traditional aroma but can turn bitter if scorched; keep heat moderate when blooming seeds.
- Do not over-stir after the pumpkin becomes tender to keep the cubes intact.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
