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Pumpkin Coconut Curry

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Pumpkin Coconut Curry! What an absolute delightful dish this is! I mean, who doesn’t love curry right? Do you love a good curry? I decided to make the prominent flavours of this curry pumpkin and coconut.

Using coconut cream and my favourite coconut water from Cocobella! This curry isn’t too hot or spicy so it’s perfect for those of you who prefer these types of curries! You can always adjust the spices to your liking of course 🙂 I hope you enjoy this delicious dinner meal idea, it’s 100% worth it!




Pumpkin Coconut Curry
Prep time
Cook time
Total time
Recipe type: Vegan Curry, Dinner
Serves: Serves: 4-5
  • Curry
  • 800g pumpkin pieces, skin removed
  • 1 Tbsp coconut oil
  • 1 large red onion, chopped
  • 2 cm piece fresh ginger, finely diced
  • 2 cloves garlic, minced
  • 2 Tbsp Thai red curry paste
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • ½ tsp ground cayenne
  • ½ tsp ground cardomon
  • 1 x 400g can full fat coconut cream
  • 400ml Cocobella Coconut Water
  • 1 large carrot, sliced
  • 1 large zucchini, sliced
  • 200g broccoli, chopped into florets
  • Juice of 1 small lime
  • Rice
  • 2-3 cups Cocobella Coconut Water
  • 1½ cups basmati rice
  • Lime wedges, to serve
  • Fresh basil leaves, to serve
  1. Curry
  2. Preheat oven to 180ºC (356ºF). Add pumpkin pieces into a medium-large baking pan. Roast in oven for 20 minutes or until just tender.
  3. Melt coconut oil in a large fry pan over high heat.
  4. Add chopped onion and saute until translucent. Stir through diced ginger and cook until fragrant.
  5. Add curry paste and all spices, fry until fragrant, approx. 1-2 minutes.
  6. Stir through coconut cream and coconut water.
  7. Bring mixture to a boil then reduce to a gentle simmer.
  8. Add carrot, zucchini and broccoli. Coat the vegetables in the liquid and simmer gently for 15-20 minutes until creamy and slightly thick.
  9. Whilst the curry cooks, begin rice.
  10. Rice
  11. Fill a medium pot with the coconut water until half way up, bring to the boil.
  12. Add rice and boil for 9-10 minutes uncovered or until al dente and soft.
  13. Drain rice through a strainer and set aside.
  14. Once curry is cooked through and vegetables are tender, add roasted pumpkin pieces and lime juice. Cook for a further 2-3 minutes until pumpkin blends through.
  15. Remove from heat and ladle into serving bowls.
  16. Top with lime wedges, basil leaves and a side of rice.
  17. Enjoy!
Store leftovers in an airtight container, refrigerated, for 2-3 days.


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