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Pumpkin Curry

Sayur Lodeh

Comforting mild curry, flavoured with fresh lemon grass and basil.

Serves 4 - 6


  • 1 large chayote (or zucchini), washed, cut into 2cm cubes and put into a bowl with cold water
    Chayote is similar to a courgette - in texture and delicate flavour. This bright green pear shaped fruit is nutritious and a perfect companion to chicken, seafood or of course contributing to vegetarian meals. Widely grown around the world particularly in Asia, it is available in UK via markets, selected supermarkets and Asian and West Indian deli stores.

  • 200g eggplants, washed, cut into 3cm cubes and seasoned with salt

  • 300g pumpkin or butternut squash, deseeded, peeled and cut into 2cm cubes

  • 2 garlic cloves, crushed

  • 2 birds eye chillies, thinly sliced

  • 50g shallots, peeled and thinly sliced

  • 15g ginger, peeled and grated

  • 1 lemon grass stalk, crushed

  • A handful of basil

  • 500ml water

  • 250ml thick coconut cream

  • 2 tbsp vegetable oil

  • Salt and black pepper to taste

Pumpkin Curry


  1. Heat the oil in a pan. Add the shallots, garlic, chillies and ginger. Cook for a few minutes until fragrant.

  2. Cook pumpkin, eggplant and lemon grass for 5 minutes stirring regularly.

  3. Add the chayote and water/stock, season with salt and black pepper.

  4. Simmer for 15-20 minutes, until all vegetables are soft but retain their shape.

  5. Add the coconut cream and basil. Simmer for another 5 minutes.

  6. Season with salt and black pepper and serve.

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