Yellow curry with pumpkin, coconut and cashew nuts

Curries are one of my staple meals during the colder months; nourishing and warm, they are a delicious way to stay healthy. Most curries (including this one) include chili which is rich in vitamin C to help boost your immune system. This curry recipe also has butternut pumpkin and sweet potato which are rich in nutrients such as vitamin A, vitamin C, beta carotene, potassium and are high in fibre. This curry also contains turmeric which has anti-inflammatory properties, perfect for those dealing with endometriosis or other inflammatory health conditions. Turmeric is best absorbed with black pepper so I’ve included it in the ingredients.

While this curry contains chili it’s fairly mild, I find it’s easy to digest with no tummy issues afterwards. I served it with jasmine rice and coriander, but it would also be great with brown rice, cauliflower rice or quinoa.


Serves 4, takes about 45 minutes to prepare.

You’ll need (for the curry paste):

1 large shallot chopped

1 red chili chopped

1/2 heaped teaspoon of turmeric

Black cracked pepper (to taste)

2.5cm piece of ginger chopped

2.5cm piece of lemongrass finely sliced

Juice of 1 lime

A splash of fish sauce (or try vinegar for a vegan option)

1/4 cup of almond butter

2 tablespoons of water

For the curry:

1/2 a butternut pumpkin chopped into 2.5cm pieces

1 medium sweet potato chopped into 2.5cm pieces

1/2 cup of raw cashew nuts

1 400g can of coconut milk

1 teaspoon of coconut oil

Coriander leaves to garnish

Steamed rice to serve


Add all the curry paste ingredients in a blender and blast on high until smooth.

Prepare your rice so it’s cooked when you’re ready to serve the curry.

In a large fry pan or wok, heat the coconut oil on medium-high heat. Then add the butternut pumpkin and sweet potato, coat in the curry paste and fry for about 2 minutes until all the pieces are well coated.

Add the coconut milk and cashew nuts and simmer for approximately 25 minutes or until the pumpkin and sweet potato is cooked.

Serve immediately with rice (or your accompaniment of choice) and coriander leaves.


Yours in health,

Meredith x


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