Coconut Pumpkin Curry Recipe

Oh what a holiday we had! So much fun in the sun. And oh so much cooking of the local goodies. As always happens when I come back from an adventure, I have learned so much and now have so much goodness (or should I say, greatness!) to share. I love going to the ‘bend down market’, appropriately named because you have to bend down to see the goods. I love the chaos and commotion and checking out the foods I have never seen before. I’ll share more photos this week. This time of year that means loads of papaya, ackee fruit (more on that to come) and root veggies and pumpkin. With coconuts, literally dropping off of trees all around us, how could I not snatch one up, pick up a chunk of pumpkin and cook up an amazing curry? I am forever amazed at how easy these kinds of one pot stews are to make and how unbelievably flavourful they are. The goods… ready to get cooked!

Coconut Curry Pumpkin SoupAnd then we pour in the creamy from scratch coconut milk.

Coconut Curry in The Making

Now, let’s get cooking!

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Coconut Pumpkin Curry

  • Author: Meghan Telpner
  • Total Time: 1 hour 10 mins
  • Yield: Serves 6


One pot coconut curry meal using fresh vegetables


  • 2 Tbs coconut oil
  • 4 cups fresh pumpkin (or squash of choice), cubed
  • 2 sweet potatoes, cubed
  • 3 carrots, coarsely chopped
  • 3 small or 1 large onion, coarsely chopped
  • 3 cups green beans, cut to 1 inch pieces
  • 2 inches fresh ginger, grated
  • 1/2 cup green lentils
  • 2 cups water
  • 2 cups fresh or canned coconut milk (1 full can, full fat!)
  • 1 1/2 Tbs turmeric
  • 1 Tbs ground cumin
  • 1 Tbs black mustard seeds
  • sea salt to taste


  1. Heat oil in a large pot and add onions. Saute until translucent, about 5 minutes.
  2. Add turmeric, ginger and cumin and a little of the water and stir until well mixed.
  3. Add lentils, all vegetables, remaining water, coconut milk and mustard seeds.
  4. Stir well, cover and bring to a simmer.
  5. Allow to simmer for 45-60 minutes, until curry begins to thicken. Keep in mind that even after it is done cooking, the longer you let it sit, it will continue to thicken
  6. Add sea salt to taste.
  7. Serve over brown rice, quinoa or salad.
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Category: Entree


  1. Surely you are lying about that view. You must have just stuck a poster outside the window.

    Glad you had such a blissful time in Jamaica…I’ve never been, but my mum went when I was little and brought me back a t-shirt that said “Jamaica, no problem”, which I wore until it fell apart. No problem= pretty good motto.

    Looks like a yummy stew! I am a sucker for coconuts!

  2. I like adding tahini to my curries- it’s a great thickener and adds a really nice nutty flavour!


  3. This looks so delicious. I love the combination of pumpkin and coconut. I can’t believe you made your own coconut milk! That is so impressive. :)

  4. Did you actually put the husk of the coconut in the blender? I couldn’t watch the video of you smashing the coconut b/c I’m in the US and apparently it’s blocked for copyright reasons. Thanks Meghan!

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