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Sri Lankan Winter Squash and Coconut Curry

Sri Lankan Winter Squash and Coconut Curry

By Courtney HillAugust 13, 2025

  • Makes
    4 servings
  • Cook Time
    1 hour

In Colombo, Sri Lanka, home cook Mallika Fernando and her husband, Allan, taught us to make poosanikai kootu, an easy one-pot pumpkin curry in a rich, fragrant coconut base. Butternut squash works well in this recipe, but if kabocha is available, it’s closer to the variety used in Sri Lanka. Kabocha does not need to be peeled, as the skin is edible. Coconut water adds tropical notes to the sauce, but water is fine. Serve with steamed basmati rice and/or warm flatbread.

Tip

Don’t worry if the curry seems watery before the second and final addition of coconut milk. The squash will continue to absorb liquid and the consistency will thicken during the final minutes of cooking.

Ingredients
  • 3

    tablespoons refined coconut oil or neutral oil

  • 4

    medium garlic cloves, minced

  • 2-3

    serrano chilies, stemmed, seeded and thinly sliced

  • 6-8

    curry leaves (optional)

  • 1½

    teaspoons brown or yellow mustard seeds

  • 1½

    teaspoons cumin seeds

  • 2

    teaspoons ground turmeric

  • 2

    teaspoons curry powder

  • Kosher salt and ground black pepper

  • 1

    medium red onion, halved and thinly sliced

  • 1½

    cups unsweetened coconut water or water

  • 14

    ounce can coconut milk, divided

  • 2-2½

    pound butternut squash, peeled and seeded, or kabocha pumpkin, unpeeled and seeded, cut into 1 ½-inch chunks

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • Fresh cilantro leaves, to serve

Step 1

In a large Dutch oven over medium, combine the oil, garlic and serranos; cook, stirring, until fragrant, about 2 minutes. Add the curry leaves (if using) and the mustard and cumin seeds; cook, stirring, until the garlic is lightly browned, 1 to 2 minutes. Stir in the turmeric, curry powder and ¾ teaspoon black pepper; cook, stirring, until the spices are browned but not burnt, 1 to 2 minutes. Add the onion and ½ teaspoon salt; cook, stirring, until the onion is lightly browned, 4 to 5 minutes.

Step 2

Add the coconut water, 1 cup coconut milk and ½ teaspoon salt. Bring to a simmer, scraping up any browned bits, then stir in the squash. Cover and cook, stirring occasionally, until a skewer inserted into the squash meets just a little resistance, 15 to 20 minutes.

Step 3

Stir in the remaining coconut milk. Cook, uncovered and stirring often, until a skewer inserted into the squash meets no resistance but the pieces still hold their shape, 7 to 10 minutes. Off heat, remove and discard the curry leaves (if used). Stir in the lime juice, then taste and season with salt and pepper. Serve sprinkled with cilantro and with lime wedges on the side.

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