Caramelised pumpkin gives this Sri Lankan-inspired curry natural sweetness, while chickpeas and spinach make it properly satisfying. Roasting the pumpkin separately keeps its edges golden before it meets the creamy coconut sauce and aromatic Sri Lankan Spice. Use our Sri Lankan Spice blend to bring all those beautifully balanced spices together without measuring them separately.

Ingredients

• 800g peeled pumpkin or butternut squash, cut into 3cm chunks
• 2 tbsp vegetable oil
• 2 tbsp Sri Lankan Spice
• ½ tsp fine salt
• 1 large onion, finely sliced
• 3 garlic cloves, crushed
• 15g fresh ginger, grated
• 400g tin chopped tomatoes
• 400ml tin coconut milk
• 400g tin chickpeas, drained and rinsed
• 150g baby spinach
• 8 curry leaves
• ½ lime, juice only
• Fresh coriander and warm flatbreads, to serve

Instructions

1. Heat the oven to 220°C/200°C fan/gas 7. Toss the pumpkin with 1 tbsp oil, 1 tbsp Sri Lankan Spice and half the salt. Roast for 25–30 minutes until tender and caramelised.
2. Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Cook the onion for 8 minutes until soft.
3. Add the garlic, ginger, remaining Sri Lankan Spice and curry leaves. Stir for 1 minute.
4. Add the tomatoes, coconut milk, chickpeas and remaining salt. Simmer uncovered for 15 minutes until slightly thickened.
5. Fold in the roasted pumpkin and spinach. Cook gently for 3–4 minutes until the spinach wilts, keeping the pumpkin pieces intact.
6. Add the lime juice, taste for seasoning and finish with coriander. Serve with warm flatbreads or rice.

Timings

Prep: 15 minutes | Cook: 40 minutes | Serves: 4

Serving Suggestions

Spoon into deep bowls with flatbreads, rice or quinoa. A drizzle of coconut yoghurt adds a cool finish if you prefer a milder curry.

Why This Recipe Works

Roasting concentrates the pumpkin’s sweetness and prevents it dissolving into the sauce. Chickpeas add body and protein, while lime balances the richness of the coconut milk.

Allergy Notes

Naturally vegan and dairy-free as written. Check the coconut milk and flatbread labels if cooking for allergies.

🌶️ Try It With

Build on the flavours already inside the blend with these useful cupboard spices:

• Ground Cumin
• Ground Coriander
• Curry Leaves
• Chilli Powder

🍽️ More Recipes Using Sri Lankan Spice

• Sri Lankan Coconut Chicken Curry
• Sticky Sri Lankan Black Pork Curry
• Sri Lankan Fish Curry with Tomato & Lime
• Sri Lankan Spiced Lamb Cutlets with Coconut Sambol
• Sri Lankan Coconut Dhal with Crispy Onions

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