Vegetable curry with pumpkin

This delicious curry is very easy to make.

Vegetable curry with pumpkin


Serves 10

1½ Tbsp canola oil
3 red or brown onions, peeled and sliced
4 tsp curry powder
2 cups diced pumpkin
pinch salt
1 L water
6 cups diced vegetables, prepared as below

Suggested vegetables:
Sliced cabbage, grated or sliced carrot, sliced celery, broccoli florets, cauliflower florets, courgette chunks, sliced or halved green beans, sliced silverbeet stalks and leaves


Heat oil in a heavy-based saucepan. Add onions and stir fry until soft.
Add curry powder and cook, stirring, for about 1 minute.
Add pumpkin, salt and water and cook until pumpkin is soft.
Add diced vegetables, bring to the boil, lower heat and simmer for about 10 minutes until vegetables are tender.
Serve over cooked vermicelli or rice.

Variation: For a different flavour, use 1-2 Tbsp curry paste.

Nutrition Information Panel

Per Serving [10 Serves]
Energy 252kj
Protein 2.0g
Total fat 2.4g
- saturated fat 0.2g
Carbohydrates 6.1g
- sugars 5.3g
Fibre 3.0g
Sodium 33mg

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