Recipes
Pumpkin Curry

Pumpkin Curry | Recipe

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Pumpkin Curry | Recipe

Name: Pumpkin Curry
Cook time: 40 min
Yield: 6 Personen
Ingredients: 2 shallots; 1 clove garlic; 1 piece root ginger, thumb-sized; 1 kg Hokkaido pumpkin; 3 carrots; 3 stalks celery; 4 sprigs coriander; 3 tbsp oil; 70 g curry paste of your choice, e.g. korma; 2 tins coconut milk; 3 tbsp soy sauce; 1/2 lime, juice; 1 tbsp JS Indian Allrounder; 400 g basmati rice

Just Spices

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Cooking Time:

40 min

Difficulty:

Easy

Servings

Ingredients

For the curry:
1 tbsp

Indian Allrounder
A mild Indian-style spice blend £2.39 £36.77/kg incl. 0% tax, excl. shipping
Discover more products
2

shallots
1 clove

garlic
1 piece

root ginger, thumb-sized
1 kg

Hokkaido pumpkin
3

carrots
3 stalks

celery
4 sprigs

coriander
3 tbsp

oil
70 g

curry paste of your choice, e.g. korma
2 tins

coconut milk
3 tbsp

soy sauce
1/2

lime, juice
To serve:
400 g

basmati rice

Method

Peel and finely dice the shallots, garlic and ginger. Peel the pumpkin, halve it, remove the seeds and cut into 2.5 cm cubes. Peel the carrots and cut into 1 cm cubes. Wash the celery and cut into 1 cm cubes. Wash the coriander, pat dry, pick off the leaves and chop finely.

Heat the oil in a large pan over a medium heat. Sauté the shallots, garlic and ginger for about 4 minutes until translucent. Add the curry paste and sauté for about 1 minute. Pour in the coconut milk, add the pumpkin and Indian Allrounder, and simmer for about 15 minutes. Then add the carrots and celery and simmer for another 10 minutes. Season with the soy sauce, lime juice and coriander.

Meanwhile, cook the rice according to the instructions on the pack. Serve the curry on a bed of rice and garnish with extra coriander.

Tip: Swap the Hokkaido pumpkin for butternut squash if that’s what you have!

Nutritional information: (Per serving)

Calories
410 kcal

Carbohydrates
23 g

Protein
6 g

Fat
36 g

Method

Meanwhile, cook the rice according to the instructions on the pack. Serve the curry on a bed of rice and garnish with extra coriander.

Tip: Swap the Hokkaido pumpkin for butternut squash if that’s what you have!

Nutritional information: (Per serving)

Calories
410 kcal

Carbohydrates
23 g

Protein
6 g

Fat
36 g

Pumpkin curry

Our pumpkin curry is just the ticket for cold autumn days! If you like it really spicy, you can fry up a chilli with the onions, garlic and ginger. Fancy a bit of crunch? Then top the pumpkin curry with roasted cashews before serving.

Curry recipes

Can’t get enough of delicious, aromatic curry recipes? Same, same. We’ve got lots of similar recipes to spice up your life. Try our madras chicken curry, chickpea curry or tender butter chicken, for example.

Ingredients

Servings

For the curry:
1 tbsp

Indian Allrounder
A mild Indian-style spice blend £2.39 £36.77/kg incl. 0% tax, excl. shipping
Discover more products
2

shallots
1 clove

garlic
1 piece

root ginger, thumb-sized
1 kg

Hokkaido pumpkin
3

carrots
3 stalks

celery
4 sprigs

coriander
3 tbsp

oil
70 g

curry paste of your choice, e.g. korma
2 tins

coconut milk
3 tbsp

soy sauce
1/2

lime, juice
To serve:
400 g

basmati rice

Recipe

Pumpkin Curry | Recipe

Ingredients

For the curry:

To serve:

Method

Pumpkin curry

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For the curry:

To serve:

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