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Pumpkin, Cashew and Coconut Curry

Preparation Time
20 minutes

Cooking Time
25 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 1 medium pumpkin or squash, cut into bite-sized chunks
  • 4 baby shallots or 1 large onion, sliced
  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 green chilli, sliced
  • 1 red chilli, sliced
  • 1 tbsp. Lucy Bee Turmeric Powder
  • 1 tbsp. cumin seeds
  • 1 tsp. cayenne pepper
  • 1 cinnamon stick
  • 120g Lucy Bee Creamed Coconut
  • 425ml water
  • 5 x dried bay leaves
  • 40g unsalted cashews
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • Brown rice to serve


  1. Brown the pumpkin and onion in a large casserole dish for 12-15 mins at a medium heat (the pumpkin should be slightly soft and golden).
  2. Add the chillies, Lucy Bee Turmeric Powder, cumin and cayenne pepper to the mix and continue to cook for a further 2-3 minutes.
  3. Add the Lucy Bee Creamed Coconut, water, bay leaves, cinnamon stick, cashews and season with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns. Simmer for 25 minutes.
  4. Serve with brown rice and a slice of fresh lime.

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