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Orange Curry (Gluten Free/Vegan)

This butternut pumpkin and sweet potato curry is sweet and spicy. It is rich in flavour and is perfect for family dinners.

Serves: 6-8 people

Prep time: 10 minutes

Cook time: 40 minutes


  • 500 grams of sweet potato

  • 700 grams of butternut pumpkin

  • 1 red onion

  • 1-2 red chilies

  • 2 tablespoons of minced ginger

  • 1 tablespoon of minced garlic

  • 1 teaspoon of ground turmeric or 15 grams of fresh turmeric

  • 1 teaspoon of ground coriander

  • ½ teaspoon of ground cinnamon

  • 1 teaspoon of salt

  • 400ml of coconut milk

  • 400 grams of tin diced tomatoes

  • 350mls of vegetable stock

  • 1 tablespoon of coconut oil

  • Optional: 2 cardamom pods and 4 cloves.


  1. Add the onion, chilies, ginger, garlic, turmeric, coriander, cinnamon and salt to a blender and blend until a paste forms.

  2. Dice up your pumpkin and sweet potato.

  3. Heat your oil in a large pot on a medium heat. Once the oil is heated and your curry paste.

  4. Optional add in your cardamom and cloves to the curry paste and cook for about a minute or until fragrant.

  5. Add in half of your coconut milk to the pot and cook for about 2 minutes.

  6. Add the remaining coconut milk, the diced tomatoes, vegetable stock, the sweet potato and the butternut pumpkin to the pot.

  7. Stir and then cover with a lid and then let it simmer for about 40 minutes or until your pumpkin and sweet potato is fully cooked.

  8. Remove the lid and let it reduce the sauce for about 5 minutes then take it off the heat and let it stand for about 10 minutes before serving.

  9. Serve over a bed of rice with some fresh coriander and lime. We served our with a spicy jalapeno sauce (recipe to come.)

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