Everyday Meals

Creamy Pumpkin Curry And Vegetables


The pumpkin dissolves in this curry resulting in a creamy textured sauce

Prep time:20 mins

Cook time:20 mins

Serves: 4


  • 1 tablespoon peanut oil
  • 1 onion, chopped
  • 300g diced jap or kent pumpkin
  • ½ x 210g jar Five Tastes Thai Green Curry Paste
  • 270ml can coconut milk
  • ½ cup chicken or vegetable stock
  • 1 finger eggplant, chopped
  • 1 zucchini, chopped
  • 1 bunch broccolini, chopped
  • ½ cup baby corn, cut into thirds
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • ½ punnet cherry tomatoes
  • ¼ cup chopped fresh coriander leaf and stem
  • Cooked jasmine rice and lime, for serving


Step 1

Heat oil in a wok or large frypan. Add onion and pumpkin and stir fry for 2-3 minutes to soften.

Step 2

Remove from heat and stir in Five Tastes Curry Paste and allow heat from the wok to cook the paste for 1 minute. Return wok to heat, add coconut milk and stock, cover and cook for 5-8 minutes or until pumpkin is soft and starting to break up.

Step 3

Add eggplant, zucchini, broccolini and baby corn, cook for 3 minutes, stirring occasionally. Stir well so pumpkin dissolves in curry sauce.

Step 4

Stir in fish sauce, sugar, cherry tomatoes and coriander. Cover and cook for 1-2 minutes or until tomatoes begin to soften.

Step 5

Serve curry with jasmine rice and a squeeze of lime.

Tasty Tip!

Serve with steamed jasmine rice or roti bread. Butternut pumpkin holds its shape well when cooked hence not ideal for this recipe.

Creamy Pumpkin Curry And Vegetables
Average user rating:
  • 5

Featured in this recipe

  • Thai Green Curry Paste

    Thai Green Curry Paste

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