Facebook Roasted Pumpkin Curry Recipe | The Spice Tailor

Roasted Pumpkin Curry

This winter, we ran a farm-to-table campaign in Australia to support local producers and many people have used seasonal produce to cook with our curries and biryanis. This wonderful Wedge Pumpkin Coconut Curry is one of the dishes made by food blogger Carlo-Lea using our Keralan Coconut Curry kit. These flavours work so well together, in fact Kerala does have a pumpkin and coconut curry which wouldn’t be far from this one. Thank you to Carlo-Lea for sharing this wonderful recipe with us.
  • 2serves
  • 10mins prep
  • 40mins cook
This winter, we ran a farm-to-table campaign in Australia to support local producers and many people have used seasonal produce to cook with our curries and biryanis. This wonderful Wedge Pumpkin Coconut Curry is one of the dishes made by food blogger Carlo-Lea using our Keralan Coconut Curry kit. These flavours work so well together, in fact Kerala does have a pumpkin and coconut curry which wouldn’t be far from this one. Thank you to Carlo-Lea for sharing this wonderful recipe with us.
Made with
Keralan Coconut Curry

Keralan Coconut Curry

Share with friends

Ingredients

  • 1 pack of The Spice Tailor Keralan Coconut Curry Kit
  • 1 tsp. olive oil
  • ¼ large pumpkin
  • 1 small red chilli
  • 1 can chickpeas
  • Salt flakes and ground pepper
  • Fresh parsley and sunflower seeds

Method

  1. Preheat oven to 200°C.
  2. Trim pumpkin seeds away from pumpkin. Drizzle with oil and season with salt, pepper and dried spice pack from curry kit. Roast for 40 minutes, or until tender.
  3. Heat curry sauce in a pot adding in the chickpeas.
  4. Serve sauce in a dish. Place pumpkin in center of dish
  5. Drizzle with more oil and sprinkle with seeds, chopped chilli and parsley
  6. Serve with rice, naan or roti

Related recipes

Vegetable and Lentil Pot Pies with Tomato Chutney
View Recipe
Tofu and Vegetable “Pad Thai” Style Noodles
View Recipe
Chickpea and Vegetable Tajine
View Recipe
Italian-Style Neatballs in a Tomato Sauce
View Recipe
Loaded Jackfruit Nachos
View Recipe
Spicy Buffalo-Style Hot Chickpea Wraps
View Recipe
Chickpea and Aubergine Pastries by Carrie
View Recipe
Liz’s Chickpea Masala Pizza
View Recipe
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Kerala-Style Mixed Vegetable Coconut Avial
View Recipe
Indian Street-Food Potato Cakes with Chickpea Chaat
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Crispy Lentil Fritters
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Spiced Veggie Lasagne
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Creamy Rogan Mushrooms
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Thai Red Pumpkin Curry
View Recipe