Curry

Pumpkin Curry with Coconut Milk (Burmese-Style)

Original name: Pumpkin Curry with Coconut Milk

Prep

15 mins

Cook

30 mins

Servings

BurmeseEasyDinnerVegetarianVeganGluten FreeDairy Free

About this dish

This Burmese-inspired pumpkin curry is a quietly complex dish, its sweetness deepened by roasted spices and softened by the mellow richness of coconut milk. I learned this from a street vendor in Yangon who never revealed her full recipe, but this version captures the essential balance: earthy cumin, warm turmeric, a whisper of ginger, and that final shimmer of coconut oil on top.

Serve it over rice with a wedge of lime, and you'll understand why it's a beloved home-cooked comfort throughout Myanmar.

Ingredients

UK and US measurements are both included for every recipe.

pumpkin (or butternut squash)

vegetable

1 kg

Imperial: 2 lb

coconut milk (full-fat)

liquid

400 ml

Imperial: 1 2/3 cups

water

liquid

250 ml

Imperial: 1 cup

yellow onion, finely chopped

vegetable

1 large

garlic, minced

vegetable

3 cloves

fresh ginger, grated

herb

1 tbsp

coconut oil (or neutral oil)

fat

2 tbsp

ground turmeric

spice

1 tsp

ground cumin

spice

1 tsp

chili powder or paprika

spice

1/2 tsp

salt

seasoning

1 tsp

fresh cilantro, chopped

herb

1/4 cup

lime wedges

fruit

2 limes

Method

Prepare the pumpkin

10 min

Peel the pumpkin, remove seeds and fibers, and cut into 2.5-cm (1-inch) cubes. Set aside.

Cook the aromatics

6 min

In a large pot or deep skillet, heat the coconut oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add garlic and ginger, cook for another minute until fragrant.

Toast the spices

1 min

Add turmeric, cumin, and chili powder or paprika. Stir constantly for 30 seconds until aromatic.

Simmer the curry

25 min

Add the pumpkin cubes and stir to coat with the spice mixture. Pour in the coconut milk and water. Season with salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the pumpkin is tender when pierced with a fork, about 20–25 minutes.

Adjust and finish

5 min

Check seasoning and add more salt if needed. If you prefer a thicker sauce, simmer uncovered for a few more minutes. Stir in most of the cilantro, reserving a little for garnish.

Serve

2 min

Serve hot, garnished with the remaining cilantro and lime wedges on the side.

Equipment

Large pot or deep skillet
Cutting board and knife
Measuring spoons

Nutrition facts

420 kcal

Calories

5 g

Protein

30 g

Carbohydrates

22 g

Fat

5 g

Fiber

580 mg

Sodium

Tips

For a deeper flavor, use pumpkin that is dense and sweet, like sugar pumpkin or butternut squash, avoid watery varieties that break down too quickly.
If you prefer a spicier curry, add a fresh green chili slit lengthwise along with the garlic and ginger, or increase the chili powder to your taste., The curry thickens as it sits, if reheating, add a splash of water or coconut milk to loosen it to your desired consistency.

Serving suggestions

Serve this pumpkin curry over steamed jasmine rice or with warm naan on the side. A fresh cucumber salad or pickled vegetables would balance the richness beautifully.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.