• Thai

Roasted Pumpkin Green Curry

Anyone who doesn’t believe curry is the ultimate comfort dish clearly hasn’t tried this roasted pumpkin green curry by @simon.toohey. With winter still in full swing, this green curry paired with rice is guaranteed to check all the boxes. It’s easy to make, warm, and creamy—making it the perfect comforting meal for the season. The roasted pumpkin adds a deliciously sweet depth, while the green curry sauce delivers a balanced blend of earthy spices and creamy richness. Ready to give it a try? Find fresh, perfectly imperfect pumpkins and all the ingredients you need in the Farmers Pick Box. While you’re at it, don’t forget to explore our pantry items for all the essential ingredients to keep your kitchen stocked!

Published
Servings
Serves 4
Prep Time
10m
Cooking Time
1h

Ingredients

Everything for 4 servings

  • 1 pumpkin wedged
  • 300ml coconut cream
  • 300ml water
  • 1 Continental stock pot
  • 2 tablespoons of your favourite green curry brand
  • Chili jam
  • Juice of a lemon or lime
  • Salt

Method

1

Preheat the oven to 400°F (200°C). Toss pumpkin with olive oil, spread on a baking sheet, and roast for 25-30 minutes until tender and caramelised .

2

Heat coconut cream in a pan over low heat. Stir in green curry paste and cook until fragrant.

3

Add Continental Vegetable stock pot and lemon juice, mixing well.

4

Top roasted pumpkin with the curry sauce and drizzle with chili jam.