Broccoli and Pumpkin Curry With Mint and Basil

This curry is one of my newer recipes that I started preparing more often as my family loves it. It can be had with Paratha or rice, my husband prefers it with rice and I like it with Paratha. This may seem close to Thai curries but it isn’t. The common feature of curries, is the use of a complex combination of spices or herbs, usually including fresh or dried hot chilies.

Total Time: 55 minutes
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serve: 4


  • 1/4 cup red onion, diced
  • 1 clove minced garlic
  • 1 tablespoon minced ginger
  • 1 1/2 cup pumpkin
  • 1 small bell pepper, cubed
  • 1 1/4 cup cherry tomatoes, halved
  • 1/2 cup broccoli florets
  • 2 cup sweet potato, cubed
  • 1 cup snow peas
  • 1/2 cup mushrooms, diced
  • 2 tablespoon olive oil
  • 2 tablespoon tomato paste
  • 1 1/2 tablespoon curry powder
  • 1 tablespoon curry paste
  • 500ml coconut milk
  • 1/2 cup mint
  • 1/2 cup basil
  • 1 cup cashews
  • 1 lemon juice
  • salt to taste
  • freshly crushed pepper
  • chili flakes to taste

Curry Paste

  • 1 cup fresh coriander leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 Thai red chili cut into a slit
  • 2 garlic cloves
  • 1 teaspoon finely chopped ginger
  • salt to taste


  1. For curry paste, all the ingredients mix together in the mixer and grind to a smooth paste.
  2. Mince garlic and peel the ginger and mince it and finely diced onion. Cut pumpkin and bell pepper into cubes. Cut the cherry tomatoes into halves. Peel the sweet potato and cut equally sized cubes, take each large individual broccoli floret.
  3. Take a non-stick pan on a medium heat add some olive oil and then add onion, garlic, and ginger for 1-2 minutes. Add cubed sweet potato, pumpkin, red pepper and curry paste. Season to taste with salt, pepper, and chili flakes. Continue to sauté for at least 5 minutes. Then add curry powder, tomato paste, curry paste in and mix well.
  4. Add coconut milk to frying pan and stir thoroughly. Bring to a boil, then reduce heat and allow to simmer for 10-15 minutes until tender.
  5. Roughly chop mint and basil.
  6. Add cashews, cherry tomatoes, and snow peas and stir thoroughly.
  7. Squeeze lime juice and add to the curry.
  8. Gently stir in mint and basil. Serve with rice or naan or paratha.