Simplest weeknight pumpkin curry


People think that pumpkins are a winter veg, and in some ways they are as they can last a long time throughout the colder months.  But pumpkins grow through summer, and the end of summer is the perfect time to grab a hold of your favourite pumpkin and make this dish.  Seasonal recipe packed full of flavour and amazingly inexpensive.

Serves 4 with rice and or naan/bread

  • 20ml coconut oil
  • 1/2 butternut pumpkin, skin removed and cubed
  • 3 cloves garlic, roughly sliced
  • 1 long red chilli, sliced
  • 1 red onion, sliced
  • Salt
  • 1 1/2 teaspoons garam masala
  • 150ml water
  • 4 tablespoons coconut cream

To garnish

  • Bunch coriander

To serve

  • 1/2 bunch coriander, leaves picked
  • Lime pickle (optional)


15 mins to prep

45 mins to cook

Step 1

Place the rice in a small non-stick frying pan with 20ml oil and 2 cups of water. Cook on high until the rice is soft but not cooked fully yet. Then on low for 5 minutes or until all the water is cooked away and the bottom has become crisp. Turn out and break up.

Step 2

Add coconut oil to a medium pan on high heat. Add pumpkin and cook for a few minutes or until it begins to colour.

Step 3

In a pan on medium heat place diced up garlic, thin slices of ginger, diced chilli, chopped red onion and season with salt. Cook for 5 minutes. Add the garam masala and cook for 1 more minute.

Step 4

Add the coconut cream and water, stir so that it’s all incorporated.

Step 5

Cover with a lid and simmer for 15–20 minutes.

Step 6

Top with coriander and serve with steamed rice and lime pickle.

Category:Recipes, Nutrition

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