- Full Meals
- Curries & Accompaniments
- vegan
- vegetarian
Pumpkin Curry with Carrots
Sri Lankan pumpkin curry with rich spices, coconut milk, and aromatic herbs. An easy-to-follow method for a soft, flavorful vegan curry.
- 21 ingredients
It’s made with ginger, garlic, pandan, curry leaves, and roasted curry powder.
Recipe card
Pumpkin Curry with Carrots
Sri Lankan pumpkin curry with rich spices, coconut milk, and aromatic herbs. An easy-to-follow method for a soft, flavorful vegan curry.
- Course
- Full Meals, Curries & Accompaniments
- Cuisine
- Sri Lankan
Ingredients
To sauté
Then add
Instructions
- In a pan, heat the oil over a medium flame. Add the ginger, garlic, cloves, cinnamon stick, mustard seeds, fennel seeds, and sliced onion, and give them a good stir.
- Then add the onion powder (optional), paprika powder, chili powder, turmeric, salt, pepper, chopped pandan (rampa), and curry leaves. Sauté everything until the spices are aromatic and the onions are slightly golden brown, much softer and less stiff.
- In a large pot, combine the carrots and pumpkin, and add the sautéed spice mixture over the vegetables. Add enough water to cover at least ¾ of the contents.
- Cover the pot with a lid and cook on medium heat for around 30 minutes, or until the vegetables are very soft and tender (some pieces may break apart — that’s perfect!).
- Add the prepared coconut milk and roasted curry powder to the cooked vegetables. Stir gently and simmer on low heat for another 2 minutes, then turn off the flame. All done!
