Why don't Thais like Indian food

Pumpkin curry with coconut milk

At the beginning of the second week of September we drove to the Ammersee for a photo shoot for our new cookbook. The lakes in the Munich area are each a highlight in their own right, and I particularly like the Ammersee. Once again it was a wonderful day like the one we had so often this summer: sunshine, pleasant temperatures, a mild breeze.

But what do I see along the way? You guessed it: pumpkins. A huge stand of glowing red spheres, lined up and stacked. Large and small pumpkins to take away, payment is made by inserting coins into a small box. Then I realized: This summer is finally finally, and there will soon be a lot of pumpkin recipes again.

So that we don't start the pumpkin season again with a pumpkin soup, I came up with the idea for a pumpkin curry. I didn't have an exact recipe idea yet, which is why Google had to help with the search. And what a great template I found there: A Pumpkin Coconut Curry on the Lazy Cat Kitchen food blog.

What I particularly liked about this recipe is that the pumpkin curry does not require any ready-made paste, and therefore does not require any flavor enhancers. The taste unfolds through the many ground spices that go into the curry. The focus is clearly on the pumpkin, apart from the spices there are few other ingredients. And: The pumpkin is not boiled down in the curry, but braised in the oven, which gives it a very fine consistency and flavor.

Pumpkin curry with coconut milk

A good pumpkin curry doesn't need much more a pumpkin, tomatoes, coconut milk and the right mix of oriental spices. With cashews & coriander.
Preparation time 10min.
Country & Region Asian, Thai


For the curry

  • 1 / 2Hokaido pumpkin
  • 1can coconut milk
  • 1/2 canned tomatoes
  • 1 red chilli pepper
  • 1onion / scarlet
  • 2 cloves of garlic
  • 1bunch of coriander
  • 1lime
  • Cashews
  • Coconut oil as an alternative to sunflower oil
  • olive oil
  • Coarse sea salt
  • Asian rice e.g. Basmati

For the spice mix (ground spices)

  • 1TL mustard seeds
  • 1 teaspoon black cumin whole
  • 1TL Garam Masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1TL ginger


  • Dice the pumpkin, remove the seeds. Set the oven to 200 ° C top and bottom heat. Spread the pumpkin pieces on a baking sheet lined with baking paper. Mix with olive oil and sea salt, then stew for 20 minutes.
  • Wash the bunch of coriander. Pluck leaves and set aside. Finely chop the stalks. Finely chop the garlic and onion. Cut the chilli pepper into thin slices, remove the seeds if necessary (if you don't want it to be so hot).
  • Heat coconut oil in a wok / deep pan. Add mustard seeds and wait, stirring constantly, until they burst. Then add onions, garlic, chilli and the chopped coriander stalks. Fry everything briefly.
  • Now add all the spices and stir well. Bring the tomatoes and a dash of water to the boil briefly. Pour in the coconut milk and as soon as everything is simmering add the braised pumpkin. Let everything simmer for 8-10 minutes on a low flame.
  • Cook the rice at the same time.
  • Season the pumpkin curry with a little lime juice and salt. Place in bowls together with the rice and garnish with cashew nuts and coriander leaves.
Keywords Hokaido, coconut milk, pumpkin curry, Thai curry

Recipe categories: Asian / Oriental Search words: Asian, curry, cooking, pumpkin, pumpkin curry, recipe