From Vegan Latina


  • 2 lbs pumpkin, butternut or kabocha squash ( If using kabocha you may need to cut down on the final simmer: this starchy squash cooks somewhat faster than it’s crisper cousins.)
  • 1 medium red onion
  • 2 tablespoons chopped garlic
  • 3 tablespoons dried shredded unsweetened coconut
  • 1 tablespoon vegetable or coconut oil
  • ½ teaspoon black mustard seeds
  • 4-6 curry leaves, fresh or frozen
  • 4-6 three inch pieces of frozen rampe leaves
  • 1 1/2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • 1-2 dried hot red chile peppers (optional)
  • ¾ teaspoon sea salt or to taste
  • One 3 inch cinnamon stick
  • 1 cup coconut milk (reduced fat coconut milk is fine)
  • ½ cup vegetable broth


1. Wash the squash, removing any dirt or debris. With a sharp Y-shaped vegetable peeler scrape off the skin and remove the seeds and the stringy flesh around the seeds. Cut the squash into 1 inch cubes. Peel and roughly chop the onion, then place along with the garlic into the bowl of a food processor.

2. Over a low heat in a heavy-bottomed frying pan, dry roast the coconut until golden brown, stirring frequently with a wooden spoon. Watch carefully, as the coconut will appear not to be doing anything then bam!, suddenly roasted coconut. Just as the coconut is starting to get dark pour into the food processor along with the chopped garlic and onion. Add 2 tablespoons of water and grind to a smooth paste, stopping to scrap the sides of the bowl frequently with a rubber spatula. In a separate clean spice grinder grind together coriander and cumin seeds, ground turmeric, and chile peppers.

3. In a large measuring cup combine the coconut milk with vegetable broth and salt. In a heavy pot with a lid add oil, heat over medium heat and the mustard seeds, cover and fry until the seeds begin to pop. Add the curry leaves and the ground spices, cover and fry for 30 seconds. Stir onion mixture into the sizzling spices, fry for 1 minute then add coconut milk mixture, cubed pumpkin and cinnamon stick. Partially cover and gently simmer for 15-20 minutes or until a fork easy pierces a tender chunk of pumpkin. If liquid level reduces too much add ¼ cup more broth or water, but not too much: the curry should be moist but not swimming in liquid. Remove from heat, let stand covered for 10 minutes and serve with hot cooked aromatic rice or Indian-style flatbread. Serves 4 along with steamed rice or bread.