Print Options:

Pumpkin and Coconut Curry

Yields1 Serving

 ½ Pumpkin
 2 medium Onions
 1 Scotch Bonnet
 1 small Ginger
 5 cloves of Garlic
 2 tsp Tumeric
 2 tsp ground Cumin
 2.50 tsp ground Corriander
 ½ block of Coconut Cream
 3 tsp Oil
 1 cup Water
 2 Spring Onion
 3 pinches Salt
 3 pinches Pepper
 Prawns or Chickpeas (optional)

Peel your pumpkin and chop it into chunks. Peel and finely chop your onions.


Roughly chop your Scotch Bonnet with or without the seeds depending on the level of heat you prefer.


Peel and grate your ginger and peel and roughly chop your garlic.

Get Cooking...

Put the pumpkin on a medium heat with a little bit of water to steam. Keep an eye on it so it doesn’t over cook or burn. Take off the heat when cooked on the outside, but still a little firm in centre.


In a big non stick pot add the oil and chopped onions and fry for 2 minutes


Add the garlic, scotch bonnet and ginger and cook for a further 2 minutes.


Add the turmeric, cumin, coriander and black pepper. Allow this to cook out stirring constantly to avoid the masala sticking to the pan. Add a splash of water and continue cooking


Add the coconut cream and half of the remaining water and allow to cook until everything is well combined.


Add salt to taste and if using prawns or chickpeas add at this stage. Cook for 2 minutes


Add the rest of the water and pumpkin. Adjust salt/ pepper. Also add more water if you want a saucy curry. Cover and simmer for 5 minutes


Serve with rice, couscous or green salad and garnish with chopped spring onions.


Note: if your curry is too spicy add more coconut cream or serve with some natural yoghurt on the side

This website uses cookies and asks your personal data to enhance your browsing experience.