Wattakka Kalupol (Sri Lankan Butternut Pumpkin Curry in Toasted Coconut & Mustard Gravy) – Authentic Sri Lanka Recipe
Traditional Sinhalese village technique thickening sweet pumpkin curry with darkly toasted coconut and spices.
- Country of Origin
- 🇱🇰 Sri Lanka (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Wedges of sweet butternut pumpkin, Baby spinach, Steamed rice, Dark-toasted grated coconut and raw rice ground smooth (kalupol), Fenugreek
Ingredients for Wattakka Kalupol (Sri Lankan Butternut Pumpkin Curry in Toasted Coconut & Mustard Gravy) (4 Servings)
- 1.25 lbs (or 2.5 cups) wedges of sweet butternut pumpkin, prepped into bite-sized pieces
- 1.5 cups baby spinach, washed and trimmed
- 1 cup steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with dark-toasted grated coconut and raw rice ground smooth (kalupol)
- 1.5 tbsp traditional Sri Lanka seasoning (fenugreek, curry leaves, coconut milk)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown wedges of sweet butternut pumpkin for 5 minutes.
- Add minced onion, garlic, dark-toasted grated coconut and raw rice ground smooth (kalupol), and fenugreek, curry leaves, coconut milk, stirring for 2 minutes until deeply aromatic.
- Add baby spinach and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed rice right before serving warm.