Pumpkin and Coconut Curry


(Serves 4)

1 Medium Pumpkin

1 can coconut milk

3 red peppers

1 can chickpeas

1 finely sliced onion

200g fresh spinach

teaspoon coriander seeds

teaspoon garamasala

teaspoon mild chilli powder

teaspoon garlic powder

1 inch grated ginger

1 tablespoon coconut oil

1 cube veggie stock


-Cut open the top of the pumpkin and spoon out the seeds. Then spoon out the flesh of the pumpkin into a sauce pan making sure the chunks are bite-size -be sure to leave around an inch perimeter of pumpkin flesh to support the pumpkin as we will be pouring the curry back into the pumpkin to serve!

-Into the saucepan with the pumpkin add 1 can of coconut milk, 1.5 cups of water, 1 cube veggie stock, 1 inch grated ginger and the coriander seeds. Cook the ingredients on a medium temperature for 20mins or  until the pumpkin is soft and cooked through.

– Pour the ingredients into a blender and blend until smooth.

-In a wok, heat up some coconut oil and add the remaining spices and finely sliced onion cooking for 3 mins.

– Throw in the diced pepper and cook for a further 3 mins before pouring in the pureed pumpkin and the can of chickpeas, finally covering the pan and leaving the curry to simmer for 30min.

–  Give the curry and stir and turn off the heat. Start to add in the spinach a handful at a time and stir in.

– pour the curry back into the pumpkin to serve.

Nancy x


Images by Joshua W Parkinson Photography


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