Kabocha Pumpkin Curry with Wild Rice

Pumpkin Curry With Banana

I know summer has barely ended, and no one really wants to really start thinking about the cold that autumn brings (especially those grey days in London!) but one of the things that is fun to think about is all the pumpkin that is coming back into season!

One of my favourite things about autumn has always been the colours and the food! We start seeing pumpkin everywhere, and I just know something delicious has to happen with them! This kabocha pumpkin curry definitely falls under that delicious category!

Pumpkin Curry With Banana

This dish is like a warm hug on that cold, wintery day! Not only is the colour absolutely amazing and bright, but it tastes so comforting and welcoming. Not to mention that it’s super simple to throw together!

Oh and did I mention this recipe is full of nourishing ingredients? They’ll provide the most amazing pick-me-up! I feel like kabocha pumpkin is a unappreciated and under-used sister of the squash, even though it has fewer carbs than squash (less than half!) and tastes absolutely delicious!

Pumpkin Curry With Banana

Now, there is a special ingredient in this recipe! It adds a whole different texture to this recipe and I really loved it.

You ready?

So… we are adding… bananas!! I know it’s unusual, but it tasted delicious and added an unexpected and slight sweetness to the dish which I found super yum!


Pumpkin Curry with Wild Rice (Plus a Special Addition!)
Prep time
Cook time
Total time
Serves: 4
For the Curry
  • 1 tbsp coconut oil
  • 1 red onion, chopped into half moons
  • 2 cloves garlic, minced
  • ¼ tsp cinnamon
  • ½ tsp freshly grated ginger
  • 2 tbsp curry powder
  • 500g kabocha pumpkin, chopped into 3 cm chunks
  • 1 cup water
  • 1 can coconut milk
  • 2 large bananas, chopped
  • 1 cup celery, chopped into 1 cm pieces
  • Salt & pepper to taste
  • Handful coriander (cilantro) leaves for garnish
  • 1 lime, quartered
  • ½ cup almonds
  • 1 cup cashews
  • 2 tbsp desiccated coconut
Serve with
  • 4 cups cooked wild rice
  1. Heat the coconut oil in a large saucepan on medium heat. Once the oil melts, add in your onions and cook them until they start to become soft (around 5 minutes). Add in your garlic, ginger, spices, salt + pepper, and pumpkin and let cook for another 5-10 minutes.
  2. Add your water and coconut milk, reduce to a simmer, and cook for 10-15 minutes. After that, uncover and let cook again for another 15 minutes, stirring occasionally until pumpkin is cooked through but not too soft and mushy.
  3. In the meantime, toast your almonds, cashews, and dessicated coconut in a dry frying pan. Careful not to burn them! Set aside.
  4. Back onto the curry. Turn of the heat and add in your celery, so it slightly cooks but still maintains a nice crunch. Also this is the time to add in your bananas if you're using them!
  5. To serve simply layer some rice, curry, and top it off with the lime, coriander, and nuts!
If you're not too sure about the banana (which I know a few people probably will be!), simply chop it on the side and try it with a few bites of the curry! That way you don't compromise the whole dish in case you don't like it.
Pumpkin Curry With Banana