A Weeknight-Friendly Curry That Brings Sri Lanka to Your Table - WSJ

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 teaspoon salt and ¼ teaspoon curry powder, mixing well. Roast until tender and golden and starting to brown at the edges, about 20 to 25 minutes. Remove from oven and set aside to cool. Make the curry: Place a medium-sized wok or saucepan over medium-high heat. Add remaining tablespoon of oil, and when hot, fry the onion until translucent. Add curry leaves and garlic, and about a minute later, mustard seeds, cumin seeds and cardamom. Fry mixture for 1 minute, stirring and taking care not to burn the spices. Add coconut milk, turmeric, remaining ¼ teaspoon curry powder, remaining teaspoon salt and two pieces of the roasted pumpkin for flavor. Simmer gently for 3 to 4 minutes, then turn off the heat. Arrange remaining pumpkin slices on a platter or large shallow bowl and spoon the curry over and around them. Scatter with fresh ginger and squeeze lime overtop.To finish: Heat oil in a small pan. Once hot, add curry leaves and fry until crisp. Scatter leaves over the pumpkin curry and serve.