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Yellow Pumpkin Curry Bowl

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree


  • Coconut Oil (2 tbsp)

  • Spring Onion, chopped (2 pcs)

  • Ginger, minced (2 tbsp)

  • Garlic, minced (2 tbsp)

  • Red Bell Pepper, diced (1 pc)

  • Thai Red Curry Paste (3 tbsp)

  • Yellow Pumpkin, peeled & cubed (3-4 cups)

  • Coconut Milk (1-2 cups)

  • Raw Honey

  • Broccoli, chopped (1-2 cups)

  • Lemons, juiced (2 tbsp)

  • Basil, for garnish

  • Coriander, for garnish

  • Red Chili, minced (1 pc)

  • Turmeric Powder (1tsp)

  • Sea Salt, to taste

  • Soy Sauce (1 tbsp)

  • Cashews, roasted (1 cup)

  • Rice, steamed (1-2 cups)

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat some coconut oil in a large pot over medium heat and add the spring onions, garlic, ginger, red chili and saute for 2-3 minutes, stirring well.

  2. Add the red bell pepper, curry paste, and cook for another 2 minutes. Add the pumpkin and continue to cook for another 2 mins. Add the coconut milk, honey, turmeric, salt, soy sauce and stir, bringing to a simmer over medium heat.

  3. Once simmering reduce the heat to low and cover an cook for 10-15 minutes stirring the pumpkin occasionally to infuse with the flavours. Taste the broth and adjust salt, black pepper and honey to taste.

  4. Add broccoli, lemon juice, roasted cashews, and cover and continue to cook for another 3-4 minutes. If you want a thicker curry, blend half of the mixture in a blender till smooth and add back to the curry and warm.

  5. Serve on a bed of rice and enjoy!

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