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Pumpkin green curry with coconut rice

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  • Peanut free
  • Vegan
  • Dairy free
  • Vegetarian
  • 3 serves veg or fruit
  • High in dietary fibre
  • No added sugar
  • Shellfish free
  • Wheat free
  • Sesame free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free

Cook golden pumpkin in a spicy Thai green curry sauce and serve with baby broccoli and coconut rice for a midweek comfort meal in less than 30 minutes.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Pumpkin Green Curry with Coconut Rice


  • 1/4 cup (75g) green curry paste
  • 400ml can coconut cream
  • 800g butternut pumpkin, seeded, peeled, cut into 3cm pieces
  • 2 bunches baby broccoli, ends trimmed
  • 250g pkt microwavable coconut rice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a large saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the coconut cream and pumpkin and stir to combine. Bring to the boil. Reduce heat to medium-low. Cover and cook for 15 mins or until the pumpkin is tender.
  2. Step 2

    Add the baby broccoli and cook for 2 mins or until the baby broccoli is bright green and tender.
  3. Step 3

    Heat the coconut rice following packet directions.
  4. Step 4

    Serve curry with the coconut rice.

Nutrition Information


Energy: 1715kJ/410 Cals (20%) 

Protein:  10g (20%)

Fat: 24g (34%) 

Sat fat:  18g (75%) 

Carb: 36g (12%) 

Sugar: 14g (16%) 

Fibre: 6g (20%) 

Sodium: 368mg (18%)