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Recipes from the Farm Table

Sri Lankan Pumpkin Curry (Wattakka Niyabalawa)

by farm visitor, Anjalee Abeykoon

the pop up farm visitor Anjalee Abeykoon recipe
Sri Lankan Pumpkin Curry (Wattakka Niyabalawa) 1

Sri Lankan Pumpkin Curry (Wattakka Niyabalawa) is a very tasty and delicious curry.

Ingredients

  • 500g pumpkin (cubed)
  • 1 small onion (sliced)
  • 3-4 cloves garlic (chopped)
  • 1-2 green chilies
  • 1 tbsp mustard seeds (for coconut paste)
  • 1/2 tsp fenugreek seeds
  • 1 tsp turmeric powder
  • 1 tsp unroasted curry powder
  • 1/2 tsp black pepper (crushed)
  • Salt to taste
  • Curry leaves (optional)
  • 1 pandan leaf (optional)
  • 1 piece of cinnamon
  • Roasted curry powder (for garnish)
  • 1/2 cup thick coconut milk
  • 1/2 cup less thick coconut milk (can be diluted if using canned coconut milk)
  • If using coconut milk powder:
  • For Thick Coconut Milk: Mix 3-4 tablespoons of coconut milk powder with 1/2 cup of water.
  • For Less Thick Coconut Milk: Mix 1-2 tablespoons of coconut milk powder with about 1 cup of water to achieve a thinner, watery consistency.

Instructions

Prepare the Coconut Paste:

  • Grind grated coconut with garlic, green chilies, curry leaves, mustard seeds, and a little water in a grinder or mortar and pestle until smooth. Set aside.

Cook the Pumpkin:

  • In a pan, add the cubed pumpkin, sliced onion, fenugreek seeds, curry leaves, pandan leaf, and a piece of cinnamon.
  • Add the spices: turmeric powder, unroasted curry powder, and salt. Stir to coat the pumpkin with the spices.
  • Pour in enough less thick coconut milk  to cover the pumpkin, and cook covered for about 10-15 minutes until the pumpkin becomes soft.
  • Add Coconut Paste and Thick Coconut Milk:

Once the pumpkin is soft, reduce the heat to low and add the coconut paste  and thick coconut milk. Stir gently to combine.

Let it simmer on low for about 5 minutes, allowing the flavors to blend. Avoid boiling to prevent curdling of the coconut milk.

Finish and Garnish:

Sprinkle roasted curry powder on top for garnish.

Serve:

Remove from heat and serve hot with steamed rice.

Looking for more?

More delicious recipes from Anjalee can be found on her Instagram account. If you fancy giving this recipe a try, make sure to tag Anjalee and The Pop Up Farm on social media. We’d love to see your pics!

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