Babble Health

Pumpkin curry

by Sue Bedford (MSc Nutritional Therapy)

Why not try this fantastic pumpkin curry which makes 8 portions


4 tbsp of rapeseed oil or olive oil

800g deseeded pumpkin cut into small cubes

800 g coconut milk

1 large onion chopped

4 fresh green chilli’s (finely chopped)

2 cloves of garlic crushed

20 fresh curry leaves

2 tsp turmeric

400ml passata

A handful of pumpkin or sunflower seeds

A handful of fresh coriander

Pinch of seasoning

To make

  • Heat the oil in a large saucepan and stir in the crushed garlic, onion and fresh chilli’s and cook gently for a couple of minutes. Add the curry leaves and turmeric and cook for a minute.
  • Add the passata and stir well. Cook for a further 4 minutes.
  • Tip in the pumpkin (add a little seasoning if you wish) and pour in 300ml of boiling water.
  • Give it all a good stir whilst bringing the mixture to the boil, reduce the heat to low and cook for a further 5 minutes or until the pumpkin is soft.
  • Pour in the coconut milk and stir in the pumpkin or sunflower seeds. Allow to cook for a further 10 minutes until the curry begins to boil. Chop in some of the fresh coriander and stir.
  • Serve with rice of your choice and garnish with the remainder of the coriander.


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