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Golden Pumpkin Curry

Serves: 4 – 6 as a side Vegetarian 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.

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

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

  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.

Ingredients

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

Allergies

Contains MUSTARD.

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.

Our favourite accompaniments & top tips.