Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by kirsty -
earlam@surg-rlh.denPumpkin CurryIngredients (use vegan versions): 1/2 chopped peeled small pumpkin
1 can coconut milk
1 onion, chopped
loads of chopped/crushe'd garlic
1/2 teaspoon cumin
1/2 teaspoon ground coriander (seeds of the
garam masala
chilli powder or chopped/minced fresh chilli
rice and tumeric
Directions:Saute garlic and onion in cumin, coriander, garam masala and chilli. Add coconut cream and chopped pumpkin. Simultaneously cook the rice adding some tumeric to it for colour. Bring coconut milk/pumpkin mixture to the boil and let simmer until pumkin is soft and cooked.
Season to taste though it is good hot! Sweet potato may be substituted for pumpkin as it is hard to get in some places. Serve with rice and salad.
Preparation time: 45 mins
Yet another great pumpkin recipe! My squash loving friends loved it and even my squash hating husband had two helpings. I was anxious to try this an interesting combination of ingredients-pumpkin, onions, coconut milk and chili. It all comes together beautifully and deliciously!
Archived comment by: carolyn
Just wondering - could you say how much pumpkin in cups? I have some fresh frozen pumpkin I'd like to try in this, but I don't have a feel for how much 1/2 of a small pumpkin is (did I read it wrong?). Sounds delicious, anmd I'm really looking forward to trying it! Thanks! Kristin
Archived comment by: kristin
This recipe really sounds terrific. My only question is: is it possible to try with fresh coconut milk? I am from Argentina, and its no common here to find the canned one.I'll try it. Thank you for the recipe.
Archived comment by: heydi
This was the best curry that I have eaten for a long time. Very tasty.
Archived comment by: j
I am using this recipe for a cooking club. We have left over frozen fresh pumpkin from our October cooking but I have no idea how much 1/2 a chopped small pumpkin is. Please help. We cook next week but shop this weekend. ps I have been able to introduce vegetarian cooking to this group because of the wonderful selection at Veggies.
Archived comment by: noreen Murphy
Wow, what a wonderful recipe. The only thing I didn't have was pumpkin!! and could not find any. I used Butternut Squash instead and it worked out wonderful. Wow. I even made it twice!! thanks..
Archived comment by: karen
I had this yummy recipe the other night and loved it. I used yoghurt at the end, because I didn't have any coconut milk and it was really nice. Dont you LOVE pumpkin!!! From Belinda New Zealand.
Archived comment by: belinda
Lovely! I made your curry for dinner tonight with Jasmine rice, everyone thought it was scrumptious! Thanks, Catey
Archived comment by: catey
Hallelujah...finally, something good to do with leftover jack-o- lanterns besides make pie. I thank you and my perpetually overcrowded freezer thanks you.
Archived comment by: marty
I made this. Its delicious! I cooked it a little too long so lost some of the pumpkin texture. Some people would think that that's a good thing. Also, if you want too add a little crunch, I toasted some sliced almonds in corn oil and put them on top. The hardest part (took the longest time) was peeling the pumpkin. It was worth it.
Archived comment by: rose
I couldnt bring myself to cut all the pumpkin so I used sweetpotatoes and it was wonderful. I also forgot to buy the chili and used a little cayenne as a good substitute. I made it without tasting and served it to my eats-everything-under-the-sun boyfriend and he loved it! (over Basmati rice!)
Archived comment by: monica
I make a fatfree coconut milk out of 1 tsp or more coconut extract, to 1 c skim milk/ff rice/soy milk whatever you find acceptable. It especially tastes authentic if you use [Carnation brand] instant skim milk powder and reconstitute it, and add 1 t Vegeta [ broth powder here in Canada]. Just in case you shy away from these wonderful Thai-style recipes as I do being anal about my fat intake.
Archived comment by: jo
Fantastic Curry have added it to my regular repertoire. Really easy, cheap, quick and tasty.
Archived comment by: jacqueline
Definitely one of the tastiest curries I have eaten. Eat bite created a mmmmm out of my mouth. I didn't have pumpkin so i used potatoes cubed and chickpeas..yum.
Archived comment by: leah
Yummie, delicious and easy. Try lite coconut milk for less fat. Good with poppadoms.
Archived comment by: cherie
This dish was wonderful. I strayed from the recipe a little though. Instead of coconut milk, I used about 2/3 c. soy milk blended with about 1/3 c. shredded coconut. Also, I used store-mixed curry powder and about 3 c. of fresh cubed pumpkin, 1/2 c. of chopped onion and 2 cloves of garlic, and a little salt to season.
Archived comment by: graceness
This was delicious! I substituted a sort of squash called golden bar, which is probably much easier to cook with than pumpkin. I used lite coconut milk. I had never cooked with coconut milk before so now my advice to other novices is: leftover dishes made with coconut milk will get sticky and a little gummy if kept more than a couple days!
Archived comment by: eatingsea
we made this easy dish for thanksgiving dinner and it filled us up nicely. i used shredded coconut blended with soymilk as a coconut milk sub and curry powder. a few chipolte peppers gave it a nice kick that contrasted the sweetness of pumpkin and tropical flavor of the coconut. topped with raw cashews..mmmmm
Archived comment by: omshanti
another way to make coconut milk is to take a coconut and grate it up good (food processor works well). Then you add like a cup of boiling water and strain it though a fine mesh or some cheesecloth. Save this first batch (it is the strongest) and repeat twice more, keeping those batches seperate. My friend spent the semester in Kenya and they made this all the time for their cooking.
Archived comment by: baypuppy
If you substitute sweet potatoes, any ideas on how many to use?
Archived comment by: vegan1
This proved a great success! The only change I made was to bake the pumpkin first as I found that makes it easier to peel and cut up. This also cuts down the hard cooking time.
Archived comment by: terence
Very tasty! ... I mixed it up a little and used 2 sweet potatoes, 3 cloves of garlic, and 1 carrot. In the future, I may try adding some fresh peas as well. My only complaint is that I almost felt like it was missing something spice-wise, for while it was very tasty and sweet I like curry with a bit more tang. I'm going to keep making it and trying different things. Definitely a keeper.
Archived comment by: choochoomcymmy
