This light yet flavorful curry highlights Sri Lanka's expertise in oil-free cooking. The pumpkin is simmered in spiced coconut milk until tender, creating a creamy texture without added fats. Sri Lankan cuisine often uses roasted spices like fenugreek and cumin, ground fresh for maximum aroma. The dish is naturally vegan and gluten-free, making it popular at temple offerings. A unique touch is the use of pandan leaves for fragrance, a signature of Sri Lankan cooking. During the Sinhalese New Year, this curry is part of a traditional meal served on banana leaves. Health-conscious urbanites have embraced it as a guilt-free comfort food.