Recipes from the Farm Table
Sri Lankan Pumpkin Curry (Wattakka Niyabalawa)
by farm visitor, Anjalee Abeykoon
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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