This pumpkin and beans coconut curry is a fusion of flavors from Southern India and Asia. When I made this curry, there was no particular cuisine in my mind, just a few ingredients which were at hand in my fridge and pantry.

It simply turned out to be a super delicious curry! I kept the dish a bit mild as I was serving it to my dad and he is not a big fan of hot curries, but personally if I was making it solely for me, I would add that extra kick. If you are like me and your palate craves for some heat in your curry, do add that extra punch by adding the birds eye chilli. You will simply love it!

It’s an easy to make, simple plant-based vegetarian, vegan, and gluten-free curry which has become one of my favorites and I’m sure it will become yours too.


SERVES: 3-4 people

PREP TIME: 15 minutes

COOKING TIME: 10-12 minutes

TOTAL TIME: 35-40 minutes


  • 400g red pumpkin, peeled, washed and diced into 2cm cubes

  • 1/2 cup French beans, cut into 1 cm pieces

  • 1 tbsp coconut oil

  • 1 1/2 tbsp sunflower oil

  • 1/2 tsp black mustard seeds

  • 1/4 tsp fenugreek seeds

  • 1 stalk of curry leaves

  • 1 small onion, chopped

  • 2 cloves garlic, chopped

  • 1 tsp or 1/2 inch piece of ginger, chopped

  • 2 green chilies, whole

  • 1 tsp salt

  • 1/4 tsp red chili powder

  • 1 tbsp desiccated coconut