Pumpkin Curry

    45 minutes

    I wanted to make a pumpkin curry and I realized that I had no coconut milk there, so I just invented a new recipe with desiccated coconut. Perhaps tasted even better :-)

    3 people made this

    Serves: 4 

    • 1 medium onion
    • 4 cloves of garlic
    • 2 tablespoons coconut oil
    • 1 piece of ginger, about 4 cm
    • 1 green capsicum
    • 650g pumpkin, cubed
    • 3 cups (750ml) water
    • 50g desiccated coconut
    • 1/2 to 1 teaspoon Thai red curry paste, to taste
    • 1 teaspoon salt
    • pepper, to taste
    • 1 lime, juiced
    • cilantro, chopped

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Finely dice the onion and garlic, the cook in a saucepan with hot oil until softened. Peel the ginger then grate, seed the capsicum then cut into thin strips. Add both to the saucepan and cook until the capsicum is slightly soft.
    2. Add the pumpkin and cook for a few minutes while stirring until slightly soft.
    3. Mix the water with the coconut. Add the coconut water and curry paste to to the saucpan then cook for about 20 minutes until soft with the lid on. Remove the lid and cook for a further 5 minutes.
    4. Add salt, pepper and season with lime juice. Finally, stir in cilantro. Serve with basmati rice.

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