I’ve gone a bit pumpkin mad this year. I decided to make this very easy pumpkin curry recipe, which is perfect for midweek. It uses shop-bought curry paste so is really quick to prepare as well as being really good for you.
In this fuss-free recipe, our humble pumpkin is transformed into a hearty, comforting curry that’ll warm you up on these chilly evenings.
The vibrant orange colour of the pumpkin cubes stands out, while the courgettes and red onions join in to create a colourful final result. As they simmer and soften in a blend of coconut milk, it’s a sight to behold. The aroma of garlic-infused olive oil adds depth to the dish, ensuring that every bite is delicious.
This pumpkin curry is great balance of simplicity and deliciousness, and it’s not just good for your taste buds; it’s good for you too.
I serve this pumpkin curry with couscous, which makes a fantastic alternative to the more traditional rice because it’s so quick and easy to prepare. Just add boiling water, and it’s ready in minutes, making it a good choice for weeknights. Plus, its light, fluffy texture complements the rich curry really well. The tiny grains soak up the curry’s sauce, creating a satisfying forkful. Enjoy!
Pumpkin Curry in a Hurry
Ingredients
- 4 tbsp garlic olive oil
- 1 small pumpkin (peeled and cut into cubes)
- 1 courgette (cubed)
- 1 red onion (diced)
- 4 tbsp green curry paste
- 1 tin light coconut milk
- 120ml water
Directions
- Preheat oven to 220C.
- Mix 2 tbsp of olive oil together with 2 tbsp of the curry paste and give the pumpkin and courgette a good coating. Place on a baking tray and roast in the oven for 10 minutes.
- Heat 2 tbsp of oil in a pan and fry the red onion for 5-10 minutes until soft.
- Add 2 tbsp of curry paste to the pan and cook for a few minutes.
- Slowly pour in the coconut milk, stirring as you go.
- Next add the water and simmer for 5 minutes.
- Take the vegetables out of the oven and add to the curry, stir and cook for a further 5 minutes.
- Serve the curry with couscous or rice.
