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Pumpkin curry


  • Heat the oil in a large heavy-bottomed pot and gently saute the garlic, chillies and onion until softish. Add the curry paste and mix well.
  • Then add the pumpkin to the pot and toss until coated thoroughly. Add the curry leaves and coconut cream, little by little, stirring well between each addition and cook for 10-12 mins until the pumpkin is tender and a thick sauce is formed. 
  • Add a squeeze of lime juice and coriander. Gently stir and serve on a bed of steamed rice.


  • 1 tbsp vegetable (or peanut) oil
  • 2 garlic cloves, crushed
  • 2 small red chillies, finely sliced
  • 1 small onion, finely chopped
  • 1 heaped tbsp Thai red curry paste
  • 1 butternut pumpkin, cut into largish chunks
  • 10-12 fresh curry leaves
  • 1-2 cans coconut cream
  • ½-1 lime
  • 1 tbsp freshly chopped coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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