Sri Lankan Pumpkin Fry with Coconut Recipe

If you’re looking to bring a burst of tropical warmth and comfort to your dinner table, you’ve got to try this Sri Lankan Pumpkin Fry with Coconut Recipe. I absolutely love how this dish balances the sweetness of butternut squash with the aromatic spices and the rich, nutty flavor of fresh coconut. It’s one of those recipes that feels cozy yet fresh, perfect for any time you want to impress without spending hours in the kitchen.

I first made this fry on a cool evening when I wanted something hearty but not heavy, and it quickly became my go-to pumpkin side dish. What makes this Sri Lankan Pumpkin Fry with Coconut Recipe especially worth trying is the touch of curry leaves and mustard seeds that bring that signature island vibe right to your plate. You’ll find it’s easy to follow, and the flavors develop beautifully, creating a little celebration in every bite.

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Ingredients You’ll Need

The secret to this Sri Lankan Pumpkin Fry with Coconut Recipe’s amazing taste lies in using fresh spices and coconut paired with simply diced butternut squash. When shopping, I always look for firm squash without blemishes and the freshest curry leaves I can find—they make a huge difference.

• Freshly grated coconut: Fresh is best for vibrant flavor, but unsweetened frozen coconut works in a pinch.
• Curry leaves: These aromatic leaves are essential; if you can’t get them fresh, try dried as a backup.
• Cumin seeds: Adds earthiness and spice—toast lightly if you want extra depth.
• Green chilli: Adjust for heat preference; I like a fresh, mild kick.
• Garlic cloves: Peeled and fresh garlic provides a warm, pungent base flavor.
• Vegetable oil: Neutral oil like sunflower works well for frying.
• Mustard seeds: The tiny seeds add a wonderful nutty pop—don’t skip them!
• Dried red chillies: Adds smokiness and color—control the spice level here by choosing mild or hot versions.
• Onion: Finely diced, it softens sweetly as it cooks.
• Ground turmeric: Offers that iconic golden color and subtle earthiness.
• Butternut squash: Peeled and diced evenly so it cooks perfectly.
• Lemon juice: Brightens the dish with a fresh tang right at the end.

Variations

While the traditional way is what I always come back to, I love experimenting a bit to match the mood or what I have on hand—you should too! This recipe is flexible, so don’t be afraid to personalize it.

• Adding chopped tomatoes: I sometimes toss in a few fresh tomatoes when I want a bit more acidity and color.
• Using sweet potatoes instead of squash: For a different sweetness and creamier texture, this swap works beautifully.
• Make it vegan or gluten-free: It’s naturally vegan and gluten-free, so perfect if you’re catering to different diets.
• More heat or less: Feel free to dial up the green chillies or skip the dried ones if you prefer it milder.

How to Make Sri Lankan Pumpkin Fry with Coconut Recipe

Step 1: Whip Up That Coconut Spice Paste

Start by blitzing the freshly grated coconut, curry leaves, cumin seeds, green chilli, and peeled garlic cloves in a powerful blender until you get a beautifully combined paste. It might seem simple, but this step is crucial—it’s where all those fresh flavors mingle and build a fragrant base that really sets this dish apart.

Step 2: Sauté Your Spices and Onions

Heat the vegetable oil in a large frying pan over medium heat, then add the mustard seeds. Watch closely—they’ll start to pop and splutter in about a minute. That’s your cue to toss in the dried red chillies and diced onion. Stir frequently and let everything soften and mingle for about 3 to 4 minutes until the onions are translucent. Then stir in the ground turmeric and the additional curry leaves, frying everything for another minute to toast the spices gently and release their aroma.

Step 3: Cook the Squash to Tender Perfection

Next, add the diced butternut squash to the pan and stir well to coat it with all those spiced onions and aromatic leaves. Season with salt and black pepper to your liking. Pour in about 180ml of water, cover the pan, and cook over medium heat for roughly 12 minutes. This gentle steaming helps the squash soften without falling apart, so keep an eye on it—you want it tender but still holding its shape nicely.

Step 4: Finish with the Coconut Mixture and Lemon

Now it’s time to add that fragrant coconut paste you made earlier. Stir it through the squash, and cook for another 5 minutes uncovered so the flavors come together and the liquid reduces a bit. Just before you turn off the heat, stir in the fresh lemon juice and give it a final adjustment of seasoning. This last bright touch really wakes up the whole dish and balances the richness of the coconut and the sweetness of the squash.

How to Serve Sri Lankan Pumpkin Fry with Coconut Recipe

Garnishes

I like to finish this fry with a sprinkle of freshly chopped coriander and a few extra curry leaves on top. The herbs add freshness and brighten the plate visually and flavor-wise. Sometimes I’ll add a wedge of lime on the side for those who want an extra citrusy zing.

Side Dishes

This Sri Lankan Pumpkin Fry with Coconut Recipe pairs beautifully with steamed basmati rice or a fragrant coconut milk rice for extra indulgence. I also love serving it alongside a simple dal or dhal curry—combining the squash’s sweetness with creamy lentils is pure comfort food magic.

Creative Ways to Present

For special occasions, I’ve served this in little banana leaf bowls or alongside crispy papadums to add texture and a festive touch. You can also drizzle a little coconut cream over before serving to transform it into a more decadent side.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. The flavors actually deepen overnight, which means lunch the next day tastes even better!

Freezing

Freeze any extra portions in freezer-safe containers for up to 2 months. I recommend freezing in single portions so you can thaw just what you need. The texture of the squash stays fairly intact, but fresh curry leaves lose some vibrancy.

Reheating

Reheat gently on the stove over low heat with a splash of water to loosen the sauce, stirring occasionally until warm. Microwave works too, but stirring halfway prevents hot spots and uneven heating.

FAQs

Final Thoughts

Honestly, this Sri Lankan Pumpkin Fry with Coconut Recipe holds a special place in my heart, not just because it’s delicious but because it’s so accessible and full of vibrant flavors. It’s a recipe you can lean on whenever you want something comforting yet exotic, with minimal fuss. I really encourage you to try this one out—once you do, it might just become one of those dishes you find yourself craving again and again, like I do.

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