This easy and delicious Slow Cooker Sri Lankan Butternut Pumpkin and Cauliflower Curry is a creamy, hearty meal perfect for any night. Packed with tender vegetables and hearty legumes, it’s full of vibrant spices and topped with crispy mustard seeds. Use simple, everyday ingredients for a truly flavorful dish!

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Recipe Ingredients

• 80 ml (2½ fl oz / 1/3 cup) vegetable oil
• 1 brown onion, halved and thinly sliced
• 2 garlic cloves, crushed or finely chopped
• 5 cm (2 inch) piece fresh ginger, peeled and finely grated
• 300 g (10½ oz) butternut pumpkin (squash), peeled, seeded, and cut into 2–3 cm (¾–1¼ inch) chunks
• 1 small cauliflower, broken into small florets
• 400 g (14 oz) tin chickpeas, drained and rinsed
• 400 g (14 oz) tin brown lentils, drained and rinsed
• 400 ml (14 fl oz) tin coconut milk, shaken
• 270 ml (9½ fl oz) tin coconut milk, shaken
• steamed basmati rice, to serve

Curry Spices:

• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon fennel seeds
• ½ teaspoon ground cardamom
• 2 star anise
• 1 cinnamon stick

Toppings (optional):

• 8–10 curry leaves
• 1 teaspoon black mustard seeds

How To Make Slow Cooker Sri Lankan Butternut Pumpkin And Cauliflower Curry

1. Cook the Aromatics: Heat 2 tablespoons of the oil in the insert pan of a slow cooker or a frying pan over medium-low heat. Add the onion, garlic, and ginger, and cook for 8–10 minutes, stirring occasionally, until the onion turns golden. Add all the curry spices, season well with sea salt and freshly ground black pepper, and cook for 1 minute.
2. Transfer to Slow Cooker: Return the insert pan to the slow cooker, or transfer the mixture to the slow cooker. Add the butternut pumpkin, cauliflower, chickpeas, lentils, and both tins of coconut milk. Stir to combine.
3. Cook the Curry: Cover the slow cooker and cook on low for 3½–4 hours, or until the vegetables are tender.
4. Fry the Toppings: Just before serving, heat the remaining 2 tablespoons of oil in a small frying pan over medium heat. Fry the curry leaves and mustard seeds (if using) until the seeds pop and the leaves crisp up and curl.
5. Serve: Serve the curry with steamed basmati rice and top with the crispy curry leaves and mustard seeds.

Recipe Tips

• Use fresh ginger: Freshly grated ginger adds more flavor and fragrance than pre-ground ginger, making the curry taste much fresher.
• Adjust coconut milk to taste: If you prefer a richer curry, you can add a little extra coconut milk for creaminess. For a lighter version, reduce the amount slightly.
• Cut the vegetables evenly: Try to cut the butternut pumpkin and cauliflower into even chunks to ensure they cook evenly and absorb the curry flavors.
• Don’t skip the curry leaves and mustard seeds: Frying the curry leaves and mustard seeds at the end adds a unique, crispy texture and a burst of flavor to the dish.
• Season well with salt and pepper: Taste the curry before serving and adjust the seasoning. Properly seasoning the curry brings out all the vibrant flavors from the spices and vegetables.

Recipe FAQs and Variations

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