What I love about this curry is that it just has the right flavor and nice amount of heat without it being overbearing.  


What’s it’s good for:
Studies have shown that chilli consumption can help to control and reduce insulin resistance and hyperinsulinemia (high insulin levels) often associated with, Type 2 diabetes. Both chilli, garlic and the spice cardamom used in the curry paste can stimulate digestion and assist with gastrointestinal disorders. Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory. Pumpkin contains carotenoid antioxidants that can help support a healthy immune system.  Fish contains complete protein and omega 3 that will support the health of every cell in the body and can counter chronic inflammation, support the brain, help with fat loss, and protect the heart.

Serves 4


120 grams (4  1/4 oz) of Massaman Curry Paste (see below for recipe)
200 ml (7 oz) coconut water  (see note)
400 ml (14 oz) strained pumpkin seed pumpkin seed milk (you can also use other milks such as almond, rice or soy)
400 ml (14 oz) vegetable stock
640 g (22  1/2 oz) roasted pumpkin  – divided into 2 (see note)
120 g (4  1/4 oz)  diced onion
40 grams (1  1/2 oz)  cashew nuts, chopped
600 g ( 21 oz) of protein, cut into chunks (choose from chicken breast, prawns, organic tofu or tempeh, white fish) or alternatively just add more protein rich vegetables sources such as cooked lentils, green peas and mung bean.

Additional Seasonings:
2-3 tablespoons tamarind paste (or lime juice)
3 – 4 tablespoons tamari soy sauce  – or to taste
1 – 2 teaspoons honey (optional)
A good grind of black pepper


  • Puree 320 g (11  1/4 oz) of the roasted pumpkin until smooth.
  • Combine the Massaman Curry Paste with the coconut water, pumpkin seed milk, vegetable stock, pumpkin puree and diced onion.
  • Simmer for about 10 minutes over a low heat until the mixture combines and starts to develop in flavor and consistency. The pumpkin puree helps to thicken the sauce.
  • Add half the required amount of additional seasonings and mix through.
  • Taste the sauce and adjust to your taste – adding more seasoning if necessary.
  • Add your choice of protein.  For my version I’ve used a firm white fish.
  • Simmer for about 5 – 6  minutes or until the fish has cooked through.
  • Add the rest of the roasted pumpkin chunks to warm through if needed , making sure to be gentle whilst stirring to avoid breaking up the pumpkin.If your pumpkin is just out of the oven, you will not need to warm it, so just arrange into the bowls before serving.
  • Serve in bowls and divide the roasted pumpkin between the bowls.
  • Top with cashew nuts and garnish with fresh garden herbs such as thai basil, spring onion or coriander.
  • Serve immediately and enjoy.

For a richer coconut texture use coconut milk in place of water.
Roasted sweet potato can be used in place of pumpkin.
For best results it’s important to use the correct Massaman Curry Paste which is the recipe below.

Massaman Curry Paste Recipe from Kamalaya

20 g red dry chili, seeds removed (7 – 8 pieces)
20 g Garlic (6 cloves)
50 g (1 Shallot)
10 g  – 1 stalk, white part only, lemongrass
10 g – 2 teaspoons, cardamom
25 ml – 2 tablespoons, cold pressed coconut, olive or macadamia nut oil
1 g – 2 pieces cloves pods

Chop the chili, garlic, shallot and lemongrass.
Smash the cardamom pods and cloves.
Combine all the ingredients into a good high speed blender like a Vitamix or alternatively smash together in a mortar and pestle until mixed through.
Store in an airtight container in the fridge for up to 2 weeks.
This makes enough paste to serve 4 people.
Serves 4

Courtsey of Theresa Cutter. Thank you awesome recipe!

Great comfort food for a cold winter’s night. If you like it please share it and spread the love.

Would love to hear if you have a great winter recipe that you would like to share.