Australian Pumpkin Curry

Description

Australian Pumpkin Curry - Authentic recipe from Australia. Ready in 50 min. Vegan. Try it now!

1. 1

   Peel 500 g Hokkaido pumpkin (or butternut squash) and cut into 2–3 cm cubes. Finely dice 1 onion. Sauté in 2 tbsp oil in a pot or wok over medium heat for 5 minutes.

   ⏱️ approx. 12 min

   💡 Tip: Australian pumpkin curry combines the Australian pumpkin tradition with Asian spices — a product of Australia's multicultural cuisine. Using curry paste instead of curry powder adds greater depth of flavour.

2. 2

   Add 2 tbsp curry paste (red Thai curry or green curry) to the onion and fry for 2 minutes. Add the pumpkin cubes and fry together for 3 minutes.

   ⏱️ approx. 8 min

   💡 Tip: Frying the curry paste is important — it activates the aromas and reduces the raw flavour. Red curry gives more colour and heat; green curry is fresher and more herbaceous.

3. 3

   Pour in 400 ml coconut milk (canned, full-fat for a creamy texture). Simmer over medium heat for 15–20 minutes until the pumpkin is tender. Season with lime juice, fish sauce (or soy sauce for vegan) and salt. Serve with jasmine rice and coriander.

   ⏱️ approx. 25 min

   💡 Tip: A squeeze of lime juice at the end is key for freshness. Fish sauce adds umami depth. Coriander as a garnish is typical of Australian Thai curry variations.