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Red Pumpkin Curry


2 cups of brown rice or quinoa, cooked

Red curry paste (just herbs and spices, 
no added sugar/salt — read the label)

1 onion, diced

1 clove of crushed garlic

1⁄2 butternut pumpkin, diced into 2cm cubes

2 small sweet potatoes, diced

1 red capsicum, sliced

1 bunch of spinach/kale (or similar)

1 can of coconut milk (full cream)

5 medjool dates, chopped 



  1. Use 2tbs of curry paste and fry in a non-stick pan until fragrant. Add garlic and onion and stir (use a little water if sticking). Add pumpkin & potato, dates, coconut milk and if necessary a small amount of water to create enough liquid.
  2. Allow to cook until pumpkin becomes soft. Add capsicum & cook for a further 3-4 minutes before adding spinach. Season with Salt and pepper, serve with brown rice or quinoa.


You can also use any selection of vegetables for a traditional vegetable curry, I throw
in some chick peas for added protein.

Adapted from Nat Kringoudis’ – ‘Fertilise Yourself’ eBook.

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