• 1 small buttercup pumpkin (approx 2kg)
  • 1 small onion, diced
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 tsp Gourmet Garden Garlic
  • 2 tsp Gourmet Garden Coriander
  • 405 g can Wattie's Creamy Butter Chicken Curry Sauce
  1. Preheat oven to 180ºC.
  2. Cut top off the pumpkin, reserve lid and hollow out the seeds. Place on a baking dish in the oven and cook for 10 minutes while preparing the curry.
  3. Heat a dash of oil in a non-stick pan and pan-fry onion, cauliflower, broccoli, Gourmet Garden Garlic and Gourmet Garden Coriander, stirring for 3 minutes. Pour in the Wattie’s Creamy Butter Chicken Curry Sauce and gently bring to the boil.
  4. Transfer the sauce and vegetables into the hollowed out pumpkin and place the pumpkin lid on top.
  5. Return pumpkin to oven and continue to cook for a further 50-60 minutes or until pumpkin is tender when pierced with a skewer or cook’s fork.
  6. Remove from oven and accompany with rice.

Made With

Rate and Review

7 Ratings Pumpkin and Coriander Vegetable Curry

Reviews (7)

Denise's Review | Rating

just gorgeous

Helen's Review | Rating

easy but great look for a dinner party ,looking
forward to trying other sauces with it as my husband isnt too keen on Indian food.

Kim's Review | Rating

Fantastic recipe, easy, tasty looks good, I thought for a little variation, I will try it with Diced Chicken next time. However, nice as it is.

Frances's Review | Rating

a very tasty and handy dish to have

Darcie's Review | Rating

Great and easy! I'm twelve and i made perfectly for the house guests no help required! Five STARS!! Try it for SURE!

christopher drake's Rating
Jo-Anne's Review | Rating

Wonderful recipe, loved it each time I have made it, served it last winter with Chicken drumsticks and crusty bread.