Easy pumpkin and coconut curry

    30 min

    This is a very simple vegetarian curry made with coconut flakes, pumpkin or butternut squash, garlic, shallots and curry spices. Serve with freshly cooked rice and a spicy chutney on the side.

    1 person made this

    Serves: 4 

    • 200g coconut flakes
    • 750ml water
    • 2 tablespoons oil
    • 2 shallots, thinly sliced
    • 2 cloves garlic, finely chopped
    • 1kg pumpkin or butternut squash, peeled and sliced into small cubes
    • 1 tablespoon curry leaves
    • 1/2 teaspoon chilli powder, or to taste
    • 1/2 teaspoon curry powder, or to taste
    • 1/4 teaspoon ground turmeric, or to taste
    • 1/2 teaspoon fenugreek seeds, or to taste
    • 1/2 teaspoon salt, or to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place coconut flakes in a jug; cover with hot water and set aside to allow coconut to soften, about 15 minutes. Blend coconut and water until smooth; set aside to use later.
    2. Heat oil in a large pot over low heat; add shallots and garlic and cook until fragrant. Stir in pumpkin or butternut squash cubes to coat in oil. Add curry leaves, chilli powder, curry powder, turmeric, fenugreek and salt, to taste. Stir well to mix, cover pot and simmer over very low heat until pumpkin cubes are tender; about 10 to 15 minutes.
    3. Stir in coconut mixture until warmed through; serve.

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