Pumpkin Vegetable Curry

This aromatic pumpkin and vegetable curry is comfort food at its best. Creamy coconut milk, warm spices, and tender organic vegetables create a satisfying meal that's both nourishing and delicious. Serve over rice for a complete dinner the whole family will love.

Serves: 4 | Cooking Time: 45 minutes

  • 500g pumpkin, cubed
  • 300g potatoes, cubed
  • 500g cocktail tomatoes, halved
  • 200g silverbeet, roughly chopped
  • 1 cup baby spinach
  • 200g beans, trimmed and halved
  • Organic Chicken 500g - diced OR Organic Chickpeas
  • 1 can (400ml) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2cm fresh ginger, grated
  • 2 tablespoons oil
  • 1 cup vegetable stock
  • Salt and pepper
  • Fresh coriander for garnish
  • Cooked rice to serve

  1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 3 minutes until fragrant.
  2. Add curry powder, cumin, and turmeric. Stir for 1 minute.
  3. Add pumpkin and potatoes. Stir to coat in spices.
  4. Pour in coconut milk and stock. Bring to a simmer.
  5. Cover and cook for 15 minutes until the pumpkin and potatoes are nearly tender.
  6. Add tomatoes, beans, and diced chicken (if using). Simmer for 10 minutes.
  7. Stir in silverbeet and baby spinach. Cook for 2 minutes until wilted.
  8. Season with salt and pepper.

Serve over rice, garnished with fresh coriander.

Flavour Boost: Adjust spice level to your family's taste. Add chilli for heat, or keep it mild with just curry powder. This curry tastes even better the next day!

Need the ingredients? Get the Organic Large Family Box with all these fresh organic  vegetables included, plus add Organic Chicken or Organic Chickpeas for protein.

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