Roasted pumpkin sweet potato coconut curry

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 146.8
  • Total Fat: 8.3 g
  • Cholesterol: 19.1 mg
  • Sodium: 495.2 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.2 g

View full nutritional breakdown of Roasted pumpkin sweet potato coconut curry calories by ingredient
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A roasted pumpkin, sweet potato coconut curry that is mildly spicy, savory, sweet, and delicious. A roasted pumpkin, sweet potato coconut curry that is mildly spicy, savory, sweet, and delicious.
Number of Servings: 5


    Raw pumpkin (enough to yield about 2 c. cooked)
    1 sweet potato
    1 onion
    2 chicken drumsticks
    2 cloves garlic
    1-2 tbsp mild curry powder
    1 tsp garam masala powder
    1/4 tsp cinnamon
    pinch cloves, turmeric, paprika
    *cumin, coriander to taste.
    1 chicken bouillon cube
    Coconut milk to taste (about 1 cup)
    About 3-5 c water to cover

    Salt to taste
    Fresh cilantro chopped, about 1/4 c
    Fresh lime
    **Cayenne pepper to taste


(These are directions for in the crockpot, but it would be very easy to make on the stove or in a pressure cooker also, probably let the ingredients cook together on a low boil for about 30-40 minutes before adding spices, then 10 minutes, then another 10 after coconut milk.)

This is an incredibly versatile recipe. It could be very easily adapted for vegetarians. If you want chunks of potato add them in the last 40 minutes of the high cook. You could also add chick peas or red lentils to boost the protein, or sweet peas. I love the flavor roasting gives, but if you're short on time just use canned. Or go nuts and roast the onions and garlic as well.

Roast pumpkin at 220 C until browned on outside (enough to yield about two cups).
Brown onions in pan, in coconut oil if you have it.
Skin and cube sweet potato.
Scrape meat of pumpkin out, mash slightly and add to crockpot with sweet potato, bouillon, and chicken drumsticks.
Add warm water to cover.
Cook on high for 2 hours.
Add spices, except salt, cayenne pepper, and cilantro and cook on low for at least 1/2 hour.

Open up your top, whisk a few times, and try it. Depending on your curry blend you may want to add a bit more, or cool down the flavors by adding *cumin or coriander. You really only want to do this if its WAY too spicy because the coconut milk will cool it down alot. No two curry mixes are the same, so its up to you.

My DH is Sudanese, and the traditional way to cook meat is to use it flavor soups and stews, take it out, toss it in a bit of flour, and pan fry until browned. This is what I do. You may want to shred chicken, and put it back into the pot.

SLOWLY add coconut milk to taste. Really, start out with just a small amount, whisk, taste, and add more if necessary. After getting to my desired level of creaminess I decided it needed a bit more curry. Once you've got it all to your satisfaction, let it sit and whisk a few times to combine flavors.

**I never make anything right out of the pot spicy. I love spicy food, but may not feel like it every day, or maybe the person I'm eating with doesn't. So I keep cayenne pepper/red chili pepper, and sprinkle it directly on food to get my spicy in.

Serve over basmati rice or scoop up with pita bread. I found this a bit too rich to just eat straight, but to each their own. Garnish with fresh cilantro. Try a bit of freshly squeezed lime with a bite.

Number of Servings: 5

Recipe submitted by SparkPeople user WACKYGRL.

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