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Green pumpkin curry

Serves: 4
Prep: 5
Cook: 20

    This Green Pumpkin curry is the answer to your dinner questions after a long day at work. Ready in just 25min, this simple and easy dish will delight your taste buds. Giving you good nutrietns, a little bit of spice and a whole lot of veggies turn this curry into a creamy and warming dish that really hits the spot. Made using  our diary free So Good original Cashew Milk, this dish is gluten free and vegan making it a great option for catering to various dietary requirements. 


    • 1/4 cup olive oil
    • 1 brown onion, diced
    • 2-3 tbs vegetarian green curry paste, to taste
    • 500g peeled pumpkin, roughly chopped
    • 1/2 cup water
    • 4 cups torn kale leaves
    • 250g snow peas, sliced
    • 2 cups So Good™ Original Cashew Milk
    • 1 tbs lime juice
    • 2 tsp reduced salt soy sauce or tamari, to taste


    1. Place a large saucepan over medium heat. Add oil and onion and sauté 3–4 minutes until just starting to colour. Add curry paste and cook for 1 minute further, until fragrant.
    2. Add pumpkin to pan with onions and stir to coat. Add water, cover immediately, and reduce heat to medium low. Simmer for 15 minutes or until pumpkin is just tender.
    3. Add kale and snow peas to pan, re-cover and cook a further 3–5 minutes until kale is wilted and snow peas are bright green.
    4. Add cashew milk, stir well and cook until sauce is just heated through but don’t boil. Stir through lime juice and soy sauce to taste.
    5. Serve warm with cooked brown rice, coriander and lime wedges.


    • Prepared green curry pastes can differ in spice levels, if you’re spice-sensitive, you may want to use 2 tbs instead of 3. Check the ingredients to ensure the curry paste is vegetarian.
    • Store leftovers in a covered container in the fridge, the curry re-heats perfectly for lunch the next day.

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