Nat’s Pumpkin Curry

January 16th, 20152:58 am @


Needing something to look forward to cooking this weekend on your detox?
Why not try this Pumpkin Curry!


  • 2 cups butternut pumpkin chopped into cubes
  • 1 cup sweet potato chopped into cubes
  • 1 cup peas
  • 8 pieces of okra
  • 8 snow peas
  • 1 can organic coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons olive oil
  • 4 kaffir lime leaves
  • 1/2 lime’s juice
  • 2 tablespoons coriander root – keep the leaves for garnish.
  • organic honey to taste

Heat olive oil in wok.  Once hot introduce the red curry paste and coriander root and stir until you can smell the paste starting to cook.

Now add the coconut milk, lime juice, kaffir lime leaves.

Bring to the boil and immediately turn down to simmer.

Add the pumpkin, sweet potato and okra and allow the vegetables to cook – (about 30 minutes) continue to stir every 5-10 minutes to make sure it cooks evenly.

After 20 minutes taste the sauce.  If it needs sweetening add a tea spoon of honey.  Add the snow peas for the last 10 minutes.

Garnish with chopped coriander leaves and serve as a side dish or a main with brown basmati rice.  Note:  This rice takes 45 minutes to cook so you need to put it on as you prepare the dish so it will be ready at the same time.