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Potato And Pumpkin Curry

  • 4
Potato And Pumpkin Curry


  • 1 tblsp oil
  • 1 onion, peeled and finely diced
  • 1-2 tblsp curry paste
  • 1 kg potatoes, peeled
  • 400 ml can coconut cream (1¾ cups)
  • 1 cup chicken stock
  • 400 grams pumpkin, peeled
  • ½ cup non-fat plain yoghurt
  • ¼ cup toasted almonds
  • ¼ cup fresh chopped coriander


  1. Heat the oil in a frying pan and cook the onion until soft but not brown. Add the curry paste and cook 1 minute.
  2. Cut the potatoes into 3cm pieces and add to the pan with the coconut cream and chicken stock, stir, cover and simmer gently for 10 minutes.
  3. Cut the pumpkin into 3cm pieces and add to the pan. Cover and continue cooking until the vegetables are tender. Add the yoghurt, almonds and coriander.
  4. Serve with crispy poppadums.

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