Pumpkin Curry

Preparation Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 4
Course: Mains, Sides
Origin: Thai inspired
Keywords: roast, pumpkin, broccoli, vegan, gluten free
Accompaniment: rice, cauliflower rice, bread
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
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.



  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.


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