Sweet pumpkin with roasted coconut

Sweet pumpkin with roasted coconut

Sri Lankan Flavours
Craig Wood


Quantity Ingredient
1/4 cup desiccated coconut
1/2 teaspoon ground mustard seeds
1 small butternut pumpkin, cut into 3 cm cubes
2 cups water
1/4-1/2 cup coconut milk

Tempering spices

Quantity Ingredient
2 tablespoons coconut or vegetable oil
2 Salted chillies
1 cinnamon stick
1/4 teaspoon fenugreek
1/4 teaspoon brown mustard seeds
10 cm piece rampe
10 curry leaves
1 onion, chopped
1 garlic clove, crushed
1 cup tomato, chopped


Quantity Ingredient
1/2 teaspoon ground turmeric
1 green chilli, sliced
1/8 teaspoon sweet paprika
1 1/4 teaspoons salt
1/8 teaspoon chilli powder, (optional)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
8 peppercorns


  1. Lightly brown coconut and ground mustard seeds in a pan on medium heat – about 30 seconds – taking care not to burn. Set aside. Grind into a paste using a mortar and pestle.
  2. For tempering spices, heat the oil in a large pan over medium heat and add the salted chillies, cinnamon, fenugreek and mustard seeds and cook until mustard seeds pop up – about 20 seconds. Add rampe, curry leaves, onion, garlic and tomato and cook until onion is caramelised – about 2 minutes.
  3. Add pumpkin and spices and sauté for about 1 minute. When well mixed, add water, cover with a lid and cook for about 8–10 minutes, until pumpkin is soft. Add coconut milk and the roasted coconut paste. Mix and cook for a further 2 minutes. Add extra coconut milk if you prefer a thinner liquid. Check flavour; add salt if desired.
  4. Serve with brown rice or bread.
Sri Lankan Flavours
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
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