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Close-up of creamy Sri Lankan pumpkin curry (Wattakka) with tender orange pumpkin cubes, glossy curry leaves, and black mustard seeds in coconut milk sauce.

Easy Sri Lankan Pumpkin Curry with Coconut Milk & Curry Leaves

A creamy Sri Lankan pumpkin curry made with coconut milk, curry leaves, and warm spices. It’s rich, aromatic, and ready in just 30 minutes — perfect for a quick, plant-based dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Sri Lankan Cuisine
Calories: 300
Ingredients Method

Ingredients
  

  • 4 cups pumpkin peeled and cut into cubes (about 600 g)
  • 1 ½ cups coconut milk
  • 2 tbsp coconut oil
  • 1 tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 10 –12 fresh curry leaves
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • 1 tsp ginger paste
  • 2 tsp roasted Sri Lankan curry powder or mix of cumin, coriander & turmeric
  • ½ tsp turmeric powder
  • 1 green chili sliced (optional for heat)
  • Salt to taste
  • ½ tsp jaggery or brown sugar optional
  • ½ lime juiced

Method
 

  1. Heat coconut oil in a pan.
  2. Add mustard and fenugreek seeds; let them pop.
  3. Stir in curry leaves, onion, garlic, and ginger. Sauté until golden.
  4. Mix in curry powder and turmeric. Stir for 30 seconds to release aroma.
  5. Add pumpkin cubes, salt, and coconut milk.
  6. Simmer for 10–12 minutes until pumpkin is tender and sauce thickens.
  7. Stir in jaggery and lime juice.
  8. Serve hot with rice or roti.