Lemongrass Pumpkin Curry

Autumn is my most favourite season of the year, it’s all about the vibrant colours and this recipe brings you the spirit of autumn. 

Pumpkins are in season so my Lemongrass Pumpkin Curry with its bright orange colour and a kick of spice will warm our souls throughout the beginning of the cold weather.

You Will Need:

  • 2 tbspn of vegetable oil 
  • 200g of pumpkin, cut in small chunks or as you like
  • 100g of potato, cut in small chunks or as you like 
  • A handful of garden peas
  • 1 carrot, cut into small chunks or cubes 
  • 1 lemongrass, bruised 
  • ½ tspn turmeric & paprika powder
  • 2cm ginger, bruised 
  • 1 tspn of garlic paste
  • 1 red thai chilli, finely chopped (deseed if needed)
  • ½ onion, finely chopped
  • ½ leek, finely sliced 
  • ½ tin of coconut milk 
  • 1 chicken stock cube/vegetable stock 
  • A pinch of salt and pepper

You can always add 100g chicken strips but this time I am keeping it vegetarian.

How to Make It:

  • In a pot, heat the oil over a medium heat.
  • Throw in the garlic paste, chopped onion, leek, lemongrass, turmeric, and paprika powder. It will only take around 5 minutes until they all turn into a lovely golden colour paste.
  • Add the pumpkin, potato, and carrot chunks. Add half a cup of water then gently simmer for around 5 minutes.
  • Add chicken stock, season with salt and pepper then lastly, add half a tin of coconut milk into the pot. It will take around 15-20 minutes until all the vegetables are cooked.
  • Turn off the heat and add some chopped coriander leaves for garnish before serving. 

I normally serve this with steamed rice and prawn crackers. Eat well! 

Dina Watt grew up in Bandung, West-Java, Indonesia and now happily married and living in Aberdeenshire, she is known as The Indonesian Cook. In her regular column, Dina shares her own adventurous recipes for delicious home cooked meals that are easy to make, mostly using the homegrown, seasonal, fresh fruits and vegetables from her own Scottish garden. 

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