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Golden Pumpkin Curry

Serves: 2 – 4 as a side Vegan Vegan

This recipe is from Rafi’s very first cookbook (1985), and we still love it! A rich coconut sauce delicately spiced with mustard and fennel seeds.

Serve it with tomato-based curries such as the Madras or the Vindaloo.

Storage Information: Store in cool dark place. This pack has a minimum 3 months shelf life..

Try it with: Small pumpkins and squashes for best flavour. This mix also works brilliantly with sweet potato.

  1. Cut 500g of pumpkin into cubes and sprinkle with a little salt and a drizzle of oil.
  2. Roast in the oven until golden and tender, then set aside.
  3. Gently heat 2 tbsp veg oil in a large pan and fry the contents of the pack for 3 - 4 minutes.
  4. Add one finely sliced onion and fry until soft.
  5. Stir in the pumpkin and fry for 1 - 2 minutes.
  6. Reduce the heat and pour in 200ml coconut milk.
  7. Cook uncovered for 2 - 3 minutes or until the pumpkin starts to become a little mushy.
  8. Add salt to taste and serve hot, garnished with coriander leaves and lime juice.


Spices (contains MUSTARD), Garlic Flakes, Chilli Powder, Dry Curry Leaves.


Contains: MUSTARD

It should be noted that this pack may contain traces of PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing GLUTEN due to possible cross-contamination.


Per Packet NGCI
Fat (g)0.6
Sat Fat (g)0.2
Carb (g)7.6
Carb of which Sugars (g)1.9
Dietary Fibre (g)1
Protein (g)1.6
Salt (g)0.1