Pumpkin with Coconut and Curry

Pumpkin with coconut

What to do with so many pumpkins and butternut squash? Of course you can make pies and soup, but how about something different? Here is a simple and delicious side dish made with pumpkin.

It’s fall here in the Northeast and there are pumpkins everywhere. It is hard not to cook with them. I have to confess that it is the first time I cooked with pumpkins and I loved it!

Buen provecho!



(4 servings)

  • 1 tablespoon vegetable oil
  • 1/2 cup thinly sliced onion
  • 1 garlic clove, minced
  • 4 cups diced pumpkin
  • 1 can coconut milk
  • 1/2 teaspoon ground cumin
  • 1 teaspoon curry
  • Salt and pepper
  • 1 teaspoon crushed red pepper
  • 1/3 cup shredded coconut, plus more for garnish

Pumpkin in coconut Milk


  1. Heat the vegetable oil in a medium sauce pan. Add the onions and cook for about 5 minutes. Add the garlic and pumpkin and cook for about 2 minutes over medium-low heat.
  2. Add the coconut milk, cumin, curry, salt, pepper and crushed red pepper. Cover and cook for 10 minutes.
  3. Add the shredded coconut, stir and cook for 2 minutes more. Serve immediately.
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  1. says

    I’ve never cooked with pumpkin, except for canned! Looks delicious, love it with the coconut, and there’s a lot of nice flavors going on in that dish!

    I came over to visit from Tomatoes on the Vine and I’m glad I stopped by, you have a delicious site!

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