Simplest Weeknight Pumpkin Curry Ever

To enjoy this delicious beauty every night of the week, you can sub the pumpkin for any veg of your choosing — potato, cauliflower and parsnip all work great here.

Preparation time Prep: 15 mins
cook 45 mins
Skill level Easy Peasy

You will need:

  • 20ml coconut oil
  • ½ butternut squash, skin removed and cubed
  • 3 cloves garlic, roughly sliced
  • 1 long red chilli, sliced
  • 1 red onion, sliced
  • Salt
  • 1 ½ teaspoons garam masala
  • 150ml water
  • 4 tablespoons coconut cream
To garnish
  • Bunch coriander
To serve
  • ½ bunch coriander, leaves picked
  • Lime pickle (optional)
Recipe: Simon Toohey


  • 1Place the rice in a small non-stick frying pan with 20ml oil and 2 cups of water. Cook on high until the rice is soft but not cooked fully yet. Then on low for 5 minutes or until all the water is cooked away and the bottom has become crisp. Turn out and break up.
  • 2Add coconut oil to a medium pan on high heat. Add pumpkin and cook for a few minutes or until it begins to colour.
  • 3In a pan on medium heat place diced up garlic, thin slices of ginger, diced chilli, chopped red onion and season with salt. Cook for 5 minutes. Add the garam masala and cook for 1 more minute.
  • 4Add the coconut cream and water, stir so that it’s all incorporated.
  • 5Cover with a lid and simmer for 15–20 minutes.
  • 6Top with coriander and serve with steamed rice and lime pickle.
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