Try this prawn and pumpkin curry, then check out more pumpkin recipes such as our pumpkin pie, pumpkin soup and pumpkin risotto.


  • 24 large raw tiger prawns, peeled and de veined, tails left on
  • ½ tsp chilli powder
  • 2 tsp turmeric
  • 1 lemon, juiced
  • vegetable oil
  • 1 tsp sea salt flakes
  • 100g baby leaf spinach
  • to serve steamed basmati


  • 3 tbsp tamarind paste
  • 3 shallots, chopped
  • 1 small tomato, chopped
  • 70g ginger, chopped
  • 1 clove garlic, roughly chopped
  • 1 green chilli, deseeded and chopped
  • ½ tsp garam masala
  • ½ tsp ground fenugreek
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tbsp ground coriander
  • 400ml coconut milk


  • 700g pumpkin or butternut squash, peeled and cut into rough chunks
  • 1 tsp cumin seeds
  • 200g shallots, finely diced
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 small tomatoes, diced


  • 1 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 15 curry leaves
  • 2 cloves garlic, chopped
  • 2 shallots, finely chopped


  • STEP 1

    Toss the prawns with the chilli, turmeric, lemon juice, 3 tbsp veg oil and 1 tsp sea salt and chill for 2 hours.

  • STEP 2

    For the curry paste, whizz the ingredients, with 100ml warm water, in a blender.

  • STEP 3

    To make the sauce base, heat the oven to 220c/fan 200c/gas 7. Toss the pumpkin in a little vegetable oil and the whole cumin seeds. Bake for 15-20 minutes until tender.

  • STEP 4

    Put a large pan over a high heat, add 2 tbsp of vegetable oil and cook the shallot until lightly browned. Add the turmeric, cumin and coriander and cook for a further minute. Add the tomato, stir and then stir in the curry paste. Season with sea salt.

  • STEP 5

    To make the tarka, heat another 2 tbsp of vegetable oil in a separate pan until very hot. Add the mustard seeds and fenugreek and stand back while they pop. After a few seconds, add the curry leaves, garlic and red onion. Sizzle for 30 seconds and then add to the main sauce.

  • STEP 6

    Add the baked pumpkin to the sauce, cover and simmer gently for about 5 minutes. You can prep-ahead up to this point. When you’re ready to serve, reheat gently then add the marinated prawns, continue to simmer for 2-3 minutes until the prawns are just cooked. Finally, add the baby spinach and stir into the sauce. Remove the pan from the heat as the spinach will wilt very quickly.


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