Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Arafura Pumpkin 'Curry' Recipe
    Lost? Site Map

    Arafura Pumpkin 'Curry'

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Missy Wombat's Note:

    This is a fridge emptying out concoction with a Thai type flavour. It is very mild and my toddler went beserk over the pumpkin cooked in this way. It's nice to hear a toddler ask for more!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Dry fry the spices in a wok for a couple of minutes before adding the oil and then the onion.
    2. 2
      Saute the onion for a couple of minutes.
    3. 3
      Add the pumpkin, the lemon grass and stir fry for a couple of minutes.
    4. 4
      Crumble the'chicken' stock cube into the mix, and the coconut powder.
    5. 5
      Add water and mix well.
    6. 6
      Allow to cook for a few minutes so that the water slightly reduces and the pumpkin starts to become cooked.
    7. 7
      Add the capsicum and zucchini and allow to cook until these are slightly tender.
    8. 8
      Fish out the lemongrass or at least warn the family to fish out the lemongrass!
    9. 9
      Serve with rice.

    Ratings & Reviews:

    • on November 01, 2003


      Absolutely delicious! I used canned coconut milk (light) instead of coconut powder. And freshly ground spices, which is worth the extra effort just for the smell of it. Also used a lot of Thai red chili peppers to make a more spicy curry. It tastes even better warmed up the next day!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Arafura Pumpkin 'Curry'

    Serving Size: 1 (518 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 233.0
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 13.3 mg
    Total Carbohydrate 26.5 g
    Dietary Fiber 3.7 g
    Sugars 7.9 g
    Protein 4.2 g

    The following items or measurements are not included:


    vegetarian chicken flavored broth mix

    dry coconut powder

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes