We are featuring some of the dishes that were listed from our 3 Ingredients Challenge just for you!

This is from our very first challenge using  Pumpkin, Broccoli & Cauliflower.

How can you go wrong with a curry?

There are so many different variations available, from vegan to all meat. Here we have a version using pumpkin a the main ingredient.

Cook Time Serves Cuisine
30 minutes
Thai Inspired


22g- oil

20g- shallot (minced)

12g- minced fresh ginger

12g- minced garlic

1- small red chili (thinly sliced)

120g- red bell pepper (thinly sliced lengthwise)

60g- yellow (or red) Thai curry paste

400g- peeled and cubed pumpkin

400ml- coconut milk

30g- brown sugar

1tsp- ground turmeric

1/4tsp- salt

15ml– soy sauce

91g- chopped broccoli

30ml- lime juice

80g- roasted cashews


  1. Fry shallot, ginger, garlic, and pepper for 2-3 minutes on medium heat in a large pot. Stir constantly.
  2. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
  3. Add coconut milk, brown sugar, turmeric, salt stir. Bring to a simmer over medium heat.
  4. Once simmering, slightly reduce heat to low and cover.
  5. Cook for 10-15 minutes, stirring occasionally, this will soften the pumpkin and infuse it with curry flavor.
  6. Add broccoli, lime juice, and cashews and cover once the broth is well seasoned and the pumpkin is tender. Simmer for 3-4 minutes more over low to medium-low heat.
  7. Garnish with cilantro
  8. Serve with rice or cauliflower rice.
The curry will keep in the refrigerator up to 3-4 days.

We’re always looking for great, tasty, healthy food. Share with us your favorite dishes & recipes to info@fit2go.asia

Send us pictures of this recipe and let us know what you think!


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