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Spicy Pumpkin Curry

Preparation and cooking time
35 min
4 persons
  • 2 tablespoons sunflower oil
  • 2 onions, finely chopped
  • 1/2 tablespoon dried chili flakes
  • 2 cm fresh ginger, minced
  • 2 cloves of garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 kg pumpkin, peeled, in 2 cm cubes
  • 400ml/14 fl oz coconut milk
  • salt
  • 1 bunch fresh mint, coarsely chopped
  • 1 bunch fresh coriander, coarsely chopped

Heat the oil in a large saucepan. Sauté the onion with the chili flakes until transparent. Add the ginger and garlic and stir-fry for another 3 minutes. Add the pumpkin. Season with curry powder and cumin and cook for a few more minutes. Add the coconut milk and stir well. Season with salt. Cover the pan and simmer gently for around 20 minutes until the pumpkin is tender. Garnish with the fresh mint and coriander.