Pumpkin and Potato Curry with Coconut Milk

5 from 8 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 49 kcal


  • 900 g Hokkaido pumpkin
  • 500 g Potatoes triplets
  • 2 small Shallots
  • 1 medium sized Clove of garlic
  • 600 ml Coconut milk
  • 1 tsp Red curry paste
  • 0,5 bunch Parsley
  • 1 tbsp Rapeseed oil
  • Salt and pepper


  • Wash the pumpkin, cut in half, core and cut into small pieces. Peel the potatoes and cut into large pieces. Peel the shallots and clove of garlic and cut into small pieces. Heat the rapeseed oil in a saucepan and let it simmer briefly. Add the curry paste and pour the coconut milk pour on.
  • Mix the pumpkin and potato curry well and simmer for about 15-20 minutes. Season with salt and pepper. Pluck the parsley leaves from the stalks and roughly chop them. Arrange the pumpkin and potato curry on plates and serve sprinkled with the parsley. We also had rice with us.


Serving: 100gCalories: 49kcalCarbohydrates: 7.6gProtein: 1.4gFat: 1.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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