Pumpkin Curry


Ingredients (use vegan versions):

  • 1/2 chopped peeled small pumpkin
  • 1 can coconut milk
  • 1 onion, chopped
  • loads of chopped/crushed garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander (seeds of the
  • garam masala
  • chilli powder or chopped/minced fresh chilli
  • rice and tumeric


Saute garlic and onion in cumin, coriander, garam
masala and chilli. Add coconut cream and chopped pumpkin.
Simultaneously cook the rice adding some tumeric to it for
colour. Bring coconut milk/pumpkin mixture to the boil and let simmer
until pumkin is soft and cooked.

Season to taste though it is good hot! Sweet potato may be substituted for
pumpkin as it is hard to get in some places. Serve with rice and salad.

Preparation time: 45 mins

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