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Pumpkin Curry

Pumpkin Curry

Prep time: 2-3 minutes microwave or 8-10 minutes stovetop

This hearty and satisfying dinner is designed to please everyone at your dinner table! This curry is jam-packed with pumpkin, butternut squash, cauliflower, cherry tomato, red bell pepper and spinach, and cooked in a creamy coconut-curry sauce spiked with ginger, fresno chile, and lime.


Served with aromatic spiced basmati rice (seasoned with saffron, cardamom, cumin and coriander) and a coconut-lime crema for garnishing your bowl.


Quick and easy to heat in a pot on the stove (you can also microwave it if you're short on time).

In your bag

  • Pumpkin curry
  • Spiced basmati rice
  • Coconut-lime crema

At home

  • Microwave-safe bowl or a microwave safe bowl and medium pot

Microwave option:

  1. Add rice to a microwave safe bowl, & pour a splash of water over. Pour curry over top, cover with a damp paper towel and microwave until warmed to your liking.

Stovetop Option:

  1. Heat curry in a saucepan over medium heat, stirring often, until hot. If needed, add a splash of water or stock to loosen. Add rice to a microwave-safe dish, cover with a damp paper towel, and microwave until hot. Plate up some rice, top with curry, and coconut-lime crema and enjoy!

To serve, scoop rice into bowls and pour curry over top. Drizzle on some coconut-lime crema and enjoy!

Freezing your pumpkin curry for later? No problem! Pop your containers of rice and curry into the freezer. When you’re ready to enjoy, transfer to the fridge for 24 hours (or until fully thawed) and follow the steps above. Coconut-lime crema is best enjoyed fresh.

That’s it! #Dinnersolved, dinner served.
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