Village Style Pumpkin Curry

Cooking Instructions


  • Gedera & Co. Pumpkin Curry Kit
  • 1 kg pumpkin* (roughly a quarter)
  • 1/2 a medium onion
  • 2 cloves of garlic
  • 1 and 1/2 cups of water
  • 1 cup of hot water

*Note — We recommend Kent Pumpkin for this dish because the peel is edible, which saves prep time!


  1. Cut the pumpkin into 3 cm. chunks, and finely chop the onion and garlic.
  2. In a heavy-based pan, add the contents of the Aromatics Pouch pumpkin, onion, and garlic. Pour 1 cup of water into pan. No need for the pumpkin to be submerged.
  3. Bring to a boil; then reduce the heat, place the lid on the pan, and let it cook for 12 to 14 minutes until the pumpkin is soft. Add more water if needed.
  4. Empty the Coconut Milk Powder Pouch to a small bowl and mix with 1/4 cup of hot water. Empty the Spice Blend Pouch to the coconut milk mixture and stir until it forms a paste.
  5. Add the coconut milk/spice mixture to the pan and stir gently to coat the pumpkin evenly. If the mixture is too dry, add 2 to 3 tbsp. of water.
  6. Gently simmer for 2-3 minutes.
  7. Turn off the heat and let the curry rest for 10 minutes before serving.

Note: Pandan leaves are edible but they are tough and fibrous. They add an amazing aroma but are not pleasant to eat. Please remove them before enjoying the dish.