Pumpkin Coconut Curry

pumpkin coconut curry recipe

5 from 3 reviews

A delicious vegan pumpkin curry recipe


  • 1.5 lb/600 grams red kuri squash cubes (Hokkaido pumpkin)
  • 0.75 lb/300 grams broccoli florets
  • 150 grams baby corn (optional)
  • 9 flu oz./250 ml half or full fat coconut milk
  • 9 flu oz./250 ml veggetable broth
  • 12 tablespoons red chili pepper
  • 2 teaspoons ginger, sliced
  • 1 teaspoon curry powder
  • 2 garlic cloves, minced
  • cilantro, chopped or 1 tsp dry cilantro (optional)
  • 1 tablespoon soy sauce
  • additional salt to taste


  1. Pour half of the coconut milk into a large pot, saute pan or wok, over medium high heat.
  2. Add ginger, garlic and red chili pepper.
  3. Stir to prevent the milk from burning at the bottom.
  4. Add red kuri squash and stir to coat squash with curry sauce.
  5. Add the veggie broth and the remaining coconut milk.
  6. Simmer stirring occasionally for 15 minutes or until the pumpkin is soft.
  7. Add broccoli florets and cook for 3 minutes more.
  8. Switch off the heat.
  9. Taste with cilantro and salt.
  10. Serve hot with wholegrain rice.


  • To give it a more exotic taste you could use thai red curry paste instead of the red chilly pepper.