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Indian Style Pumpkin Curry from the Chef at Park Hyatt Goa (GF, DF, Paleo, AIP*)

Ambra Torelli
Course Starter
Cuisine Indian
Servings 2 /3


  • 30 ml Coconut Oil
  • 1 tsp Mustard Seeds avoid if on the AIP
  • 10-15 Curry Leaves
  • ½ tsp Turmeric Powder
  • 200 gr Onion sliced
  • * Green Chili to taste (optional) (*avoid if on the AIP)
  • 600 gr Red Pumpkin diced
  • ¼ cup Fresh Coconut grated
  • ¼ cup Coconut Milk
  • Salt to taste
  • 1 tsp Coconut Sugar optional
  • ½ cup Water


  • Heat up the oil in a thick bottom pan, add the mustard seeds and, once they start to splatter, add the curry leaves, onion, turmeric, chilly and sauté for two minutes.
  • Toss in the diced pumpkin and sauté for two more minutes.
  • Add in the grated coconut, coconut milk, salt, sugar and water.
  • Cover and let cook until the pumpkin is tender.
  • Serve hot.