Tharukaaree Riha (Maldivian Pumpkin, Sweet Potato & Brinjal Coconut Curry) – Authentic Maldives Recipe
Velvety golden Maldivian vegetable curry perfumed with fenugreek seeds and fresh curry leaves.
- Country of Origin
- 🇲🇻 Maldives (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cubed sweet pumpkin, Orange sweet potato, And purple eggplant, Thin and thick coconut milk, Curry leaves
Ingredients for Tharukaaree Riha (Maldivian Pumpkin, Sweet Potato & Brinjal Coconut Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed sweet pumpkin, prepped into bite-sized pieces
- 1.5 cups orange sweet potato, washed and trimmed
- 1 cup and purple eggplant
- 1 medium onion and 3 cloves garlic, finely minced with thin and thick coconut milk
- 1.5 tbsp traditional Maldives seasoning (curry leaves, fenugreek seeds, turmeric, pandan)
- 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 cubed sweet pumpkin for 5 minutes.
- Add minced onion, garlic, thin and thick coconut milk, and curry leaves, fenugreek seeds, turmeric, pandan, stirring for 2 minutes until deeply aromatic.
- Add orange sweet potato 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 and purple eggplant right before serving warm.