Baked Pumpkin with Coconut Curry

Baked Pumpkin with Coconut Curry

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This is a paleo recipe. Baked pumpkin cubes served with a creamy curry with beans and cauliflower. Tasty, easy and very filling.


Serves: 2 

  • 1/2 pumpkin
  • 200g green beans
  • 1 small cauliflower
  • coconut oil, or or butter
  • 2 small onions
  • 1 teaspoon sambal
  • 3 teaspoons mild curry paste (eg. Patak)
  • 300ml of coconut milk
  • salt and pepper, to taste

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Cut half a pumpkin into small cubes.
  2. Shell the beans and cut the cauliflower into small florets.
  3. Cook the beans and cauliflower but keep firm.
  4. Fry the onions for a few minutes in coconut oil.
  5. Add the mild curry paste and sambal to the onions, fry it for about 5 minutes.
  6. Deglaze the spice and fried onions with 300ml of coconut milk. Add to this the cauliflower and beans to it. Leave it for 10 minutes simmer.
  7. Meanwhile, fry the pumpkin for 10 minutes in a frying pan with some coconut oil. Season to taste with the pepper and salt.
  8. Spread the pumpkin and curry on plates to serve.

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