“Sugar Pie” Pumpkin and Purple Cauliflower Coconut Curry

Adapted from Gourmet


  • 1 Tablespoon plus two teaspoons vegetable oil, divided
  • 1 “sugar pie” pumpkin, peeled, seeded, and cut into ½-inch pieces
  • ¾ teaspoon cumin seeds
  • 1 medium red onion, thinly sliced
  • 2 cups purple cauliflower florets
  • 1 (14-ounce) of canned unsweetened coconut milk (do not stir), divided
  • 1 ½ to 2 Tablespoons red curry paste
  • 1/3 cup water
  • 3 whole cloves
  • 5 cups (packed) rainbow chard, chopped
  • ¼ cup salted roasted cashews, chopped
  • ½ cup cilantro, chopped


  1. Heat 1 Tablespoon of oil in a 12-inch heavy skillet over medium heat until it shimmers.
  2. Add chopped pumpkin and sauté with cumin and 1/4 teaspoon salt until it starts to brown (about 6 minutes).
  3. Transfer to a plate. Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, occasionally stirring, until softened about 5 minutes.
  4. Add 2 cups chopped purple cauliflower florets and sauté for 5 minutes.
  5. Add 1/4 cup coconut milk from the top of can and cook, stirring, until the fat starts to separate and look glossy, about 2 minutes.
  6. Add curry paste and cook, stirring, 2 minutes.
  7. Add pumpkin, water, cloves, and remaining coconut milk and simmer, covered, until squash is tender about 8 minutes.
  8. Stir in rainbow chard and cook, covered, until just wilted, 2 to 3 minutes.
  9. Serve with over cooked brown or jasmine rice topped with chopped cashews and fresh cilantro.

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