A creamy Sri Lankan Pumpkin Curry ready in under 30 minutes! Wattakka Kalu Pol is naturally vegan and infused with aromatic spices and roasted coconut.
Why We Love This
This satisfying curry is naturally vegan and vegetarian friendly, full of rich flavours the whole family will love – even the non-vegetarians!
There’s so much flavour in this creamy thick pumpkin curry infused with spices and luscious coconut. Enjoy it as a tasty side dish or comforting main with fluffy white rice.
It’s a great way to use up pumpkins, especially when they are in season. The aromatic spices will fill your whole kitchen with their warm aroma.
What is Wattakka Kalu Pol?
Wattakka Kalu Pol is a spicy, creamy Sri Lankan Pumpkin Curry like no other! Kalu pol means ‘black coconut’ and refers to the dark toasted coconut, rice and spice powder, while wattakka means ‘pumpkin’.
The toasted spices give this pumpkin curry it’s unique flavour compared to other types, like the popular Thai Pumpkin Curry. Toasted rice powder also helps to thicken the curry.
This curry is a great example of a savoury dish for pandan leaves, especially if you have some leftover from making pandan chicken or dadar gulung (Indonesian coconut pancakes).
What You’ll Need
- Pumpkin – While you can use any kind of pumpkin, the best choice is Japanese pumpkin (also known as kabocha). Leave the skin on for extra savoury flavour.
- Curry Powder – Traditionally, this recipe calls for Sri Lankan style roasted curry powder, from brands such as Wijaya. Feel free to make Wijaya-style curry powder or S&B style curry powder at home, or sub with any curry powder you have on hand.
- Aromatics – You’ll need fresh or frozen pandan leaves and whole curry leaves for the best flavour. Sub with 1-2 drops of pandan flavouring (also known as pasta pandan) – but note it will turn your curry slightly green if you do.
- Spices – We use minced garlic and ginger for convenience, you can use fresh if you prefer. You’ll also need sliced fresh chilli (sub with chilli powder), mustard seeds and fenugreek seeds for flavour, and turmeric powder for that classic golden colour.
- Coconut – Start with finely ground desiccated coconut, then dry fry until it becomes a rich, dark brown colour. Grind into a fine powder using a mortar and pestle or food processor.
- Toasted Rice Powder – This amazing ingredient adds a burst of nutty flavour. Look for it at your nearest Asian grocery – we found our first batch near the spices section, so try there first. It’s very simple to make at home using whole glutinous rice grains if you need.
How to make Sri Lankan Pumpkin Curry:
- In a small saucepan, dry fry the desiccated coconut until browned, around 2-3 minutes. Remove from the heat and allow to cool. Optional: Grind into a powder with a mortar and pestle or spice grinder.
- Heat the vegetable oil in a large saucepan and fry the shallot, garlic, ginger, chilli, pandan and curry leaves until fragrant, around 1 – 2 minutes on high heat.
- Add in the pumpkin pieces and sprinkle over the curry powder, turmeric powder, fenugreek seeds and mustard seeds. Toss with a spoon to coat.. Mix through and fry for another 1-2 minutes.
- Pour in the coconut milk, toasted desiccated coconut and toasted rice powder, and bring to a boil, before turning the heat to medium and letting it simmer until the pumpkin is soft (around 15 – 20 minutes).
Wandercook’s Tips
- Thicken Curry – You can thicken the curry one of two ways – by cooking it down further on a low simmer, or by adding a cornflour slurry (1 tbsp cornflour + 2 tbsp cold water, mixed) and stirring it through.
- Big Chunks Work Best – We’ve found that working with large pumpkin chunks work well, as they take a little longer to cook, allowing the sauce to cook down without the pumpkin turning to mush. The bigger pieces also tend to hold their shape for better presentation in the final dish.
FAQs
This dish is traditionally served with steamed white rice and Sri Lankan pickles (achcharu) and a Sri Lankan style coconut relish known as pol sambol or coconut sambol. Make it a feast with a side of Sri Lankan deviled potatoes, crispy fried spring rolls, pandan chicken bites or a light zesty salad.
Japanese Pumpkin (kabocha) is a great variety for curries. You can cook the pieces with skin on which helps to both keep the shape while cooking and bring a savoury note to the curry so it’s not overly sweet.
Sri Lankan pumpkin curry is unique in that it uses roasted curry powder, roasted coconut and toasted rice powder to give it a real earthy and aromatic flavour, making it feel extra creamy with infused with coconut milk.
Variations
- Spice Level – Add more fresh chilli or chilli powder to amp up the heat, or reduce the amount for a milder curry.
- Add Proteins – Try it with chicken, beef or tofu. Fry for a few minutes along with the pumpkin and aromatics to seal in the juices.
- Make it Thicker – Swap the curry powder for Japanese curry roux.
Keep the fire burning with these spicy dishes next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
Ingredients
- 850 g pumpkin Japanese pumpkin, skin on, in large chunks
- 3 cups coconut milk 750ml / 1.58 pts
- 1 1/2 tbsp curry powder Sri-lankan roasted curry powder such as Wijaya brand, sub with regular curry powder
- 6-8 curry leaves fresh, whole
- 2 pandan leaves torn into 2-3 pieces, sub 1-2 drops pandan flavouring – note: will turn your curry slightly green though
- 1 shallot chopped, sub brown onion
- 3 tsp garlic
- 1 tsp ginger
- 1 red chilli sliced
- 1 tsp mustard seeds
- 2 tsp fenugreek seeds
- 1 tsp turmeric powder
- â…“ cup desiccated coconut 25g / 1 oz
- 1 tbsp toasted rice powder
- 2 tbsp vegetable oil
Instructions
- In a small saucepan, dry fry the desiccated coconut until browned, around 2-3 minutes. Remove from the heat and allow to cool. Optional: Grind into a powder with a mortar and pestle or spice grinder.â…“ cup desiccated coconut
- Heat the vegetable oil in a large saucepan and fry the shallot, garlic, ginger, chilli, pandan and curry leaves until fragrant, around 1 – 2 minutes on high heat.2 pandan leaves, 1 shallot, 3 tsp garlic, 1 tsp ginger, 1 red chilli, 2 tbsp vegetable oil, 6-8 curry leaves
- Add in the pumpkin pieces and sprinkle over the curry powder, turmeric powder, fenugreek seeds and mustard seeds. Toss with a spoon to coat.. Mix through and fry for another 1-2 minutes.850 g pumpkin, 1 1/2 tbsp curry powder, 2 tsp fenugreek seeds, 1 tsp turmeric powder, 1 tsp mustard seeds
- Pour in the coconut milk, toasted desiccated coconut and toasted rice powder, and bring to a boil, before turning the heat to medium and letting it simmer until the pumpkin is soft (around 15 – 20 minutes).3 cups coconut milk, 1 tbsp toasted rice powder
- Optional: Remove pandan leaves and curry leaves before serving.
Video
Recipe Notes
- Thicken Curry – You can thicken the curry one of two ways – by cooking it down further on a low simmer, or by adding a cornflour slurry (1 tbsp cornflour + 2 tbsp cold water, mixed) and stirring it through.
- Big Chunks Work Best – We’ve found that working with large pumpkin chunks work well, as they take a little longer to cook, allowing the sauce to cook down without the pumpkin turning to mush. The bigger pieces also tend to hold their shape for better presentation in the final dish.
- Pumpkin – We recommend Japanese pumpkin (also known as kabocha). Leave the skin on for extra savoury flavour.
- Spices – We use minced garlic and ginger for convenience, you can use fresh if you prefer. You’ll also need sliced fresh chilli (sub with chilli powder).
- Toasted Rice Powder – This amazing ingredient adds a burst of nutty flavour. Look for it at your nearest Asian grocery – we found our first batch near the spices section, so try there first. It’s very simple to make at home using whole glutinous rice grains if you need.
Nutrition
2 Comments
Corrie
30/09/2021 at 11:31 pmHey! I have made this twice now and its amazing. The flavour is awesome. I made this as a variation with fish, halving the amount of pumpkin and it was sensational. Thanks for the lovely recipe.
Wandercooks
02/10/2021 at 1:53 pmAwesome Corrie, thanks so much for letting us know. Great idea to add protein to your dish! 🙂