This Pumpkin Yellow Curry dish makes for the perfect hearty weeknight dinner for the cooler nights 🍲


  • Preheat an oven to 180 degrees Celsius
  • Place the chopped pumpkin on a baking tray, drizzle with oil, dust with salt and pepper and roast for 30 minutes or until tender
  • In a large frypan, heat the coconut oil and add the curry paste, cooking through for one minute
  • Add the coconut cream and bring it to the boil, reducing to a simmer for approximately 3 minutes
  • Add the chickpeas, capsicum, peanuts and maple syrup
  • Add in the roasted pumpkin and stir through
  • Finally, add the spring onion, stir through for a minute and take off the heat
  • Serve immediately with the chopped coriander
  • You could enjoy this curry own its own, with rice, roti bread or noodles, it’s up to you!

Are you ready to start creating?

Find My Store Now!

Sign up for latest news, tips and special offers

  • Hidden