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Sweet Pumpkin Curry

Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: curry, massaman curry, pumpkin curry

Ingredients

  • 2 tbsp oil
  • 2 tbsp garlic minced
  • 2 tbsp ginger finely grated
  • 1 shallot finely diced
  • 1 red chilli seeds & stem removed and thinly sliced
  • 1 red capsicum thinly sliced
  • 3 tbsp massaman curry paste
  • 3-4 cups pumpkin diced into cubes
  • 1-2 cans 400ml can of coconut milk It will depend on how think you like your curry.
  • 2 tbsp coconut sugar You can also substitute with maple syrup
  • 1 tbsp turmeric
  • 1 cup broccoli or broccolini cut into florets
  • 150g roasted cashews
  • 2 tbsp lemon juice (plus extra for serving)
  • Salt to taste

Instructions

  • Heat the oil in a deep pot to medium heat, then add the ginger, garlic, shallot & chilli. Cook for 2-3 minutes until fragrant and keep stirring.
  • Next, add the curry paste and capsicum, coat and simmer for a few minutes, then add in the pumpkin, coat and cook for a further 2 minutes.
  • Then you can add the coconut sugar, turmeric, coconut milk, and also add some salt. Mix all together and reduce to a simmer for about 15min until the pumpkin is soft. Towards the end of this time, if you need to add more coconut milk you can.
  • Finally, add the broccoli or broccolini, cashews, and the lemon juice. Stir to combine and cook for a further 5min on low. Serve with rice.