Pumpkin & Coconut Curry


Prep time: 
30 minutes


Pumpkin & Coconut Curry


  • 900g pumpkin, peeled, deseeded and chopped into small chunks
  • 1 onion, thinly sliced into half moons
  • 1 red chilli, deseeded and finely chopped
  • 1 cinnamon stick
  • 20 fresh curry leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 can coconut milk
  • 2 tablespoon lemon juice
  • 5 tablespoon vegetable or sunflower oil
  • 1 teaspoon salt or to taste


1. Preheat oven to 200C. Toss chopped pumpkin in oil, sprinkle with salt and spread onto a baking tray. Cook for 15 mins. Do not allow to brown.

2. Heat oil in a large frying pan. Add the cumin seeds and cinnamon stick and cook for a few seconds. Turn heat down and add onion, stir and cook until soft, but do not allow to brown. Add turmeric chilli and curry leaves. Stir and fry for 2 mins.

3. Add coconut milk and bring to a boil. Reduce to a simmer and add pumpkin. Cover and simmer for 10 mins until pumpkin is tender. Add lemon juice and check seasoning. Serve with basmati rice.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development