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Vegetarian Pumpkin Curry

Don’t be intimidated by curry! Our recipe makes it easy to prepare and oh-so delicious. This simple dish of pumpkin, bell peppers and fragrant fresh basil and coconut milk is ready in just 25 minutes.


Vegetarian Pumpkin Curry

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By: Team Beachbody
6 servings, 1 cup each
Prep Time
10 min.
Cook Time
15 min.


  • 1 cup canned light coconut milk, divided use
  • 2 Tbsp. vegetarian red curry paste
  • 2 cups low-sodium organic vegetable (or chicken) broth
  • ½ tsp. sea salt (or Himalayan salt)
  • 1 lb. raw pumpkin, cut into large cubes (about 3½ cups)
  • ½ medium red bell pepper, sliced
  • 4 kaffir lime leaves (optional)
  • ½ cup chopped fresh basil
  • 1 Tbsp. black sesame seeds (optional)
  • 1 Tbsp. unsweetened shredded coconut (optional)
  • 3 cups cooked brown rice, hot


Here are your instructions:

  1. Heat coconut milk and red curry paste in medium saucepan over medium-high heat, stirring frequently until well mixed.

  2. Add broth, salt, pumpkin, bell pepper, and lime leaves if desired. Bring to boil. Reduce heat to medium-low; cook, stirring occasionally for 10 to 12 minutes, or until pumpkin softens.

  3. Add basil, sesame seeds (if desired), and coconut (if desired); cook for 1 to 2 minutes. Remove lime leaves.

  4. Place ½ cup of rice in each of six serving bowls and top with pumpkin mixture.

Recipe Notes

Tip: If you have an Asian market in your area, you will be able to find kaffir lime leaves and Thai basil (which you can use instead of regular basil).


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