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Pumpkin Curry

What you need: 

1 onion, chopped
5 cloves garlic, chopped or crushed
1/2 teaspoon cumin
1/2 teaspoon ground coriander
garam masala, to taste
chilli powder, to taste
1/2 small pumpkin, peeled and chopped (or sweet potato)
1 (15 ounce) can coconut milk
salt and pepper, to taste
cooked rice, to serve (I cook it with a pinch turmeric)

What you do: 

1. Saute garlic and onion in cumin, coriander, garam masala, and chilli.
2. Add coconut milk and chopped pumpkin.
3. Bring coconut milk/pumpkin mixture to a boil and let simmer until pumkin is soft and cooked.
4. Season to taste. Serve with rice and salad.

Preparation Time: 
45 mins
Cooking Time: 


This was really good ;)b, a friend and I ate this tonight.
I found that if I added an extra can of coconut milk the sauce was a lot creamier and went further.
I also added broccoli and beans.. t'was good.
I would definitely make this again.


This was delicious!  I added a bit of tomato paste, red curry paste, mushrooms, carrots, broccoli, and leek.  It was very hearty, and the pumpkin added a lovely color to the coconut milk.


This is good as-is, but I felt it was missing something so I added about 1/3 c of spaghetti sauce and 2-3 tablespoons of tomato paste and was VERY happy with the result! I'll definitely be making this again in the future!


great recipe. this was my first time cooking with pumkin and it has such a great texture. i added a couple tablespoons of tomato paste and lot's of curry.


I added chard and tofu, and without it I think this might be a tad boring. I used squash also because I couldn't find any pumpkin and it came out tasty. Why isn't there any curry powder in the recipe? I added a dash and was happy with the results.

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