Make this spicy, flavorful curry with Seminole pumpkin

Seminole Pumpkin Curry

Danielle Rose
One of the few vegetables that can survive the heat of a Florida summer, Seminole pumpkins make a great substitute for butternut squash.
Course Main Course, Soup
Servings 6 servings


  • 1 Seminole (or calabaza) pumpkin
  • 3 tbsp coconut oil
  • 1 onion, diced
  • 1 red bell pepper, julienned
  • 1 jalapeño, sliced
  • 3 Thai lime leaves (or the zest of 2 limes) (or the zest of 2 limes)
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • tbsp red curry paste
  • 2 tbsp coconut sugar
  • 2 tbsp fish sauce (or soy sauce)
  • 1 can coconut milk
  • cup raw cashews
  • Juice of 2 limes
  • ¼ cup chopped cilantro
  • ¼ cup sliced scallions


  • Quarter the pumpkin and remove the seeds. Peel and slice into 1-inch cubes.
  • Add the oil to a large high-sided skillet or Dutch oven over medium-low heat.
  • Sauté the onions until translucent, about 6 minutes.
  • Add the pumpkin and continue sautéing for 8-10 minutes, stirring often. Add the peppers, lime leaves, and ginger.
  • Once the peppers begin to soften, add the garlic, curry paste, and coconut sugar. Stir for a few minutes, until very fragrant, then add the fish sauce.
  • Simmer for 5 minutes, then slowly stir in the coconut milk and cashews.
  • Allow the curry to simmer gently, stirring often and reducing the heat as needed, until the pumpkin is fork-tender. Just before serving, add the juice of 2 limes.
  • Serve the curry over rice and top with cilantro and scallions.
Keyword seminole pumpkin, squash
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