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Article: Thai Inspired Pumpkin & Coconut Curry With Brown Rice


Thai Inspired Pumpkin & Coconut Curry With Brown Rice


This quick and simple recipe is perfect if you’re looking for a healthy meat-free curry. For an easy weeknight meal, simply use some store-bought curry paste and you’ll have dinner on the table in under half an hour.


Garlic and ginger, essential components in this easy, quick and delicious Thai curry bowl recipe.

Shop Nesting Bowls: Recipe styled in Salt 




3 tablespoons red curry paste

1 small knob of ginger, sliced

½ brown onion sliced

2 chillies sliced, deseeded

3 garlic cloves sliced

800g pumpkin, diced

1bunch spinach or kale

2 tins of coconut milk

Canola oil for frying

Lime juice, to taste

Fish sauce, to taste

Crispy shallots, for garnish

1 small punnet baby corn

I small head broccoli

Brown rice


Thai inspired pumpkin and curry bowl recipe by Styleware, fresh tasty ingredients.

Shop Nesting Bowls: Shown here in Salt  



 In a medium sized saucepan sauté the diced pumpkin with a little bit of canola oil until just caramelised. Set aside in a separate plate.

 Into the same pan add ginger, onion, garlic and chilli and sauté until fragrant.

 Add the curry paste and stir for a couple of minutes.

 Add the pumpkin back in before adding the coconut milk.

 Bring to simmer for 10 minutes or until pumpkin is cooked through, then add spinach or kale, baby corn and broccoli before cooking for another 5 minutes.

 To finish, season with fish sauce and lime juice, salt to taste.

 Serve with some picked coriander, sliced chilli, crispy shallots, and steamed brown rice on the side.


Exclusive wine pairing notes for our pumpkin curry bowl recipe.  




“As a light white I would suggest Groiss ‘Gemischter Satz’ which is a lot of German words for field blend! It’s Riesling, gruner veltliner, Chardonnay, Pinot Blanc and so many others. Or if you’d like something Aussie the Forest Hill ‘Block 2’ Riesling is lovely too. It has a touch of residual sugar but only enough to be coating on the palette, not sweet. Or a red I’d go for a juicy Gamay like Ministry of Clouds”


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Perfect bowls for leftover curry, work lunches sorted. 

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