Pumpkin stir fry garnished with coconut

This pumpkin coconut recipe can be served as a side-dish or can be chilled and served as a salad

Pumpkin with coconut, indian dish

For centuries, this bright orange fruit has been a part of cuisines around the world. Packed with essential nutrients like zinc, vitamin A and potassium, the pumpkin can easily be a part of your regular diet.

Our Indian-inspired pumpkin coconut recipe makes a warming and healthy lunch or dinner. It’s quick to make, delicious and naturally vegan.

Serves 3


  • 3 cups chopped pumpkin
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2 red chillies cut into half
  • A sprig of curry leaves
  • ¼ cup freshly grated coconut
  • 3 green chillies
  • 1 tsp jeera [cumin seeds]
  • Coriander leaves for garnishing
  • Salt as needed

Preparation method

  1. Heat oil in a pan. Then add mustard seeds and red chillies.
  2. Once the seeds start sputtering add the pumpkin pieces.
  3. Sprinkle enough salt and close the pan with a lid.
  4. After five minutes, check to see if the pumpkin pieces are cooked. If not, leave for another five minutes.
  5. Grind the coconut, green chillies and jeera to a paste.
  6. Once the pumpkin pieces are cooked, add the paste.
  7. On low heat, cook for another five minutes and then turn off the heat.
  8. Transfer to a serving bowl and garnish with chopped coriander leaves.

This recipe was first published in the October 2015 issue of Complete Wellbeing.
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