top of page

Pumpkin, Potato & Basil Curry

Serves: 4

Fresh from the garden: Pumpkin, Potatoes, Onions, Garlic, Ginger, Basil


1 brown onion, finely diced

2 inch piece ginger, finely chopped

4 cloves garlic, finely chopped

1 tablespoon panela (also sold as rapadura sugar. Can use brown sugar if unavailable)

1 cup plant milk such as Bonsoy

500g piece pumpkin, skin & seeds removed and cut into 1.5 cm dice

2 large potatoes, peeled & cut into 1 cm dice

3 tablespoons tamari or light soy sauce

Handful of basil leaves (approximately 1 cup picked leaves)

Heat a large wok or deep frying pan and add a couple of tablespoons of water. Add the onions and sauté gently until softened but not browned, deglazing the pan with a little more water if needed.

Add the garlic and ginger and cook until soft and fragrant.

Sprinkle over the panela and cook for another couple of minutes.

Add the milk and tamari/soy sauce and mix well.

Now add the pumpkin and potato and bring to a gentle simmer. Stir through the basil leaves.

Cover and cook until the potato is soft when tested with a skewer, adding some water if it becomes too dry.

Taste for seasoning, adding more tamari if needed.

Serve with brown basmati rice.

Pumpkin, Potato & Basil Curry checklist
Download • 90KB
Pumpkin, Potato & Basil Curry recipe
Download PDF • 85KB


bottom of page