Peter Kuruvita’s pumpkin curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

My dad’s favourite curry, this dish is so tasty and easy to prepare. Serve it with roti and coconut sambal, or with another curry; the Ridged gourd curry is ideal as they are different colours.

The coconut rice powder can be used in any curry, to thicken it and enrich the flavour.


  • 500 g (1 lb 2 oz) Japanese or Kent pumpkin, washed well
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For the coconut rice powder, dry-roast all the ingredients in a frying pan over medium heat until the rice and coconut have turned dark brown, stirring regularly so the coconut doesn’t burn. Remove from the heat, allow to cool, then grind to a powder using a mortar and pestle or spice grinder. Set aside.

Place all the mustard paste ingredients in a blender. Add