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Pumpkin, coconut & poppy seed curry

Pumpkin, coconut & poppy seed curry with rice and naans

Pumpkin, coconut & poppy seed curry

Name: Pumpkin, coconut & poppy seed curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1kg whole pumpkin or butternut squash; 2 tbsp rapeseed oil; 2 tsp ground cumin; 1 tsp mild chilli powder; 1 large banana shallot roughly chopped; 1-2 bird's eye chillies depending on your preference for heat, deseeded and roughly chopped; 4 tbsp white or black poppy seeds; 4 tbsp unsweetened desiccated coconut; 1 tsp ground black pepper; ½ tsp ground turmeric; ½ lemon juiced; 1 tsp black mustard seeds; 10-12 fresh curry leaves; 1 tbsp tomato purée; 400ml coconut milk; small handful of coriander leaves; cooked rice and flatbreads, to serve

Romy Gill

Published: September 10, 2025 at 10:47 AM

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr

plus resting

A star rating of 4.3 out of 5.15 ratingsRate

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Make this crowd-pleasing vegan curry and enjoy with rice and flatbreads. A comforting dish perfect for a cosy night in

Freezable

Dairy-free

Egg-free

Gluten-free

High-fibre

Vegan

Vegetarian

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Alternatives

Complete the dish

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Easy soft flatbreads

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App onlyEasy yogurt flatbreads. This is a premium piece of content available to subscribed users.

A star rating of 4.3 out of 5.11 ratings

Naan bread

A star rating of 4.8 out of 5.402 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg whole pumpkin or butternut squash
2 tbsp rapeseed oil
2 tsp ground cumin
1 tsp mild chilli powder
1 large banana shallot

roughly chopped
1-2 bird's eye chillies

depending on your preference for heat, deseeded and roughly chopped
4 tbsp white or black poppy seeds
4 tbsp unsweetened desiccated coconut
1 tsp ground black pepper
½ tsp ground turmeric
½ lemon

juiced
1 tsp black mustard seeds
10-12 fresh curry leaves
1 tbsp tomato purée
400ml coconut milk
small handful of coriander leaves
cooked rice

and flatbreads, to serve

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Nutrition: Per serving

kcal411
fat37g
saturates24g
carbs10g
sugars7g
fibre7g

high
protein7g
salt1.33g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Cut the pumpkin or squash, with the skin on, into roughly 2cm thick wedges, then scrape out the seeds. Put on a large baking tray, then combine 1 tbsp of the oil with 1 tsp of the cumin, the chilli powder and ½ tsp salt, then drizzle this over the pumpkin and use your hands to coat well. Roast for 30-35 mins until tender and the edges are charred.
step 2

Meanwhile, tip the shallot into a high-powered blender with the chillies, poppy seeds, desiccated coconut, black pepper, turmeric, remaining cumin, lemon juice, 100ml water and ½ tsp salt. Blend to a smooth paste.
step 3

Heat the remaining oil over a medium-high heat in a frying pan and add the mustard seeds. As soon as they start to pop, add the curry leaves and paste. Reduce the heat, stir and cook over a medium heat for 5 mins. Add the tomato purée and cook for 2 mins. Pour in 100ml hot water and the coconut milk and cook for another 10 mins, until the sauce looks creamy, smooth and has reduced slightly. Season to taste.
step 4

Add the roasted pumpkin into the sauce carefully, cover the pan, then cook for another 6-8 mins. Remove from the heat and let it rest for at least 15 mins, so the pumpkin can soak up the sauce. Garnish the curry with the coriander leaves and serve with the rice and flatbreads.

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A star rating of 4.3 out of 5.15 ratings

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