Community recipe
Sri Lankan Coconut Jackfruit and Pumpkin Curry
A warmly spiced Sri Lankan-inspired curry that combines tender young jackfruit, creamy coconut, red lentils, and sweet pumpkin. The curry is built with a fragrant tempering and simmers into a satisfying one-pot meal, ideal with rice or flatbread.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 2 tbsp coconut oil
- 1 yellow onion, diced
- 3 garlics, minced
- 1 tbsp fresh ginger, finely grated
- 10 curry leaves
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground black pepper
- 500 g pumpkin, peeled and cut into 2 cm cubes
- 400 g young jackfruit, drained, rinsed, and pulled into bite-size pieces
- 150 g red lentils, rinsed
- 400 ml unsweetened coconut milk
- 500 ml waters
- 1 tsp salt
- 2 tbsp lime juice, freshly squeezed
- 15 g fresh cilantros, chopped
Make it
Instructions
- 01
Build the fragrant tempering
Warm 2 tbsp coconut oil in a large heavy pot over medium heat. Add 1 medium yellow onion, 3 cloves garlic, 1 tbsp fresh ginger, and 10 curry leaves, then cook until the onion softens, about 5 minutes. Stir in 1 tsp ground turmeric, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground black pepper; cook for 30 seconds, stirring constantly, until fragrant.
- 02
Simmer the curry
Add 500 g pumpkin and 400 g young jackfruit, stirring to coat everything in the spice mixture. Pour in 150 g red lentils, 400 ml unsweetened coconut milk, and 500 ml water. Season with 1 tsp salt, bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer until the pumpkin is tender and the lentils have thickened the sauce, stirring once or twice during cooking.
- 03
Brighten and serve
Turn off the heat and stir in 2 tbsp lime juice and 15 g fresh cilantro. Taste and adjust the seasoning if needed. Let the curry stand for 5 minutes so the sauce can settle, then serve hot with cooked rice or flatbread.
