Prep Time: 5 Minutes
Cook time:
40 Minutes
Total Time:
 45 Minutes
Serves: 4

There’s something quite magical about pumpkin in curry. I love the way it takes on flavours from the spices and coconut cream but still remains so buttery and melts in your mouth.
Although this recipe takes 45mins, it’s very easy to make. We like to toast off all of our spices to ensure the flavours pack a punch. You could also add pre cooked pumpkin if you want to speed thing up for a curry in a hurry.
Pumpkin is rich in beta carotene which our bodies convert into vitamin A. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration. If working in the cosmetic industry has taught me anything, it’s that we all want to look and feel as great and as youthful as we can and that’s nothing to be ashamed of, it shows we have pride in ourselve’s and want to live life to the best of our abilities. So vitamin A is a non-negotiable vitamin for vitality and longevity.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.


  • 1kg pumpkin (cubed into 3cm pieces)
  • 2 red onions
  • 2 cloves of garlic
  • 1 tbsp. Gram Masala
  • 1 tbsp. curry powder
  • 1 tsp. onion powder
  • 1 tsp. turmeric
  • A pinch of chilli powder (optional)
  • 1 tbsp. coconut oil
  • 1 tbsp. vegetable stock paste
  • Salt and pepper
  • 600g coconut cream
  • Serve with spring onion, baby spinach, red cabbage, corn and jasmine rice


  1. Pre heat saucepan on medium heat (if not using thermomix)
  2. Dice onions and garlic (5 sec/speed 10)
  3. To the saucepan add onions and garlic, coconut oil, garam masala, curry powder, onion powder, turmeric, chilli powder, salt and pepper and cook for 5mins until fragrant (5mins/100/soft speed)
  4. Stir in ¾ of the coconut cream and cook for 5mins (5mins/100/soft)
  5. Add pumpkin and cook for a further 25mins (25min/100/soft)
  6. Add remainder of coconut cream and cook for a further 5 mins (5mins/100/soft) or until pumpkin is tender
  7. Serve on jasmine rice with baby spinach, red cabbage and corn

7 Steps in eating out as a vegan!

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