Pumpkin and Vegetable Penang Curry

    30 minutes

    Pumpkin is the key to this sweet vegetable curry that I love both as a main and as a side dish. Perfect with rice or naan.


    Northern Territory, Australia
    6 people made this

    Serves: 4 

    • 1 onion, diced
    • 1 (60g) tin Penang curry paste
    • 1 (400ml) tin coconut milk
    • 2 carrots, cubed
    • 1 zuchinni, cubed
    • 1 pumpkin, peeled, seeded and cubed
    • 1 cup frozen peas
    • 1 cup frozen green beans

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

    1. Heat a saucepan and saute the onion with the curry paste.
    2. Add the coconut milk and bring to a simmer, stirring well to combine.
    3. Add the carrot and simmer for 3 minutes, add the zucchini and pumpkin and simmer for 5 minutes.
    4. Add the peas and green beans and simmer until all the vegetables are cooked through.

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