Looking for a spicy vegan curry recipe?
Coconut Masala Pumpkin Curry with Chilis is a rich, flavour-packed dish that’s perfect for spice lovers. Featuring Tully'z Coconut Masala Curry Sauce, this recipe balances creamy pumpkin with a hint of heat from fresh chilis.
Ingredients:
-
1 jar of Tully'z Coconut Masala Curry Sauce
- 500g pumpkin, peeled and cubed
- 1–2 fresh chilis, thinly sliced
- 2 tbsp olive oil
- Fresh coriander for garnish
Instructions:
- Heat olive oil in a large pan over medium heat.
- Add pumpkin cubes and sauté for 5 minutes until slightly tender.
- Pour in Tully'z Coconut Masala Curry Sauce and stir to coat the pumpkin.
- Simmer for 15–20 minutes, stirring occasionally, until the pumpkin is fully cooked and the sauce is rich and thick.
- Garnish with fresh coriander and sliced chilis. Serve hot with rice or flatbread.
Enjoy this bold and spicy curry that’s perfect for any occasion!
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