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Pumpkin broccoli curry with tahini
Rich and creamy vegetable curry with sesame paste

Pumpkin & broccoli curry with tahini

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This dish is about the balance of textures and flavours: sweet, creamy roasted pumpkin meets crunchy broccoli, all in a rich sesame cream (tahini) sauce. Pairing tahini and coconut milk adds extra creaminess without dairy.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Baking tray for roasting
  • Deep frying pan or wok

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Toss the pumpkin cubes in a little oil, and roast in a 200°C oven for 20 minutes until soft and golden brown.

Tip: During roasting, sugars in the pumpkin caramelise, giving a much deeper flavour than boiling.
2 ✓

Drop the broccoli into boiling water for 2 minutes, then immediately into ice water.

Tip: This is called blanching: it preserves the broccoli's bright green colour and crunchy texture.
3 ✓

Fry the garlic and curry powder in the oil. Pour in the coconut milk, mix in the tahini, and thicken over low heat.

Tip: Tahini also works as an emulsifier, helping to make the sauce creamy.
4 ✓

Fold in the roasted pumpkin and broccoli, warm through (don't overcook!). Season with lime juice at the end.

Tip: Acid (lime) 'cuts through' the heaviness of the fatty coconut milk and tahini, making the dish fresher.

Recipe FAQ

Why did the sauce separate?
Both tahini and coconut milk have high oil content. If you boil too vigorously, the oil can separate (broken emulsion). Just simmer gently!

Ingredients

  • 400 g Pumpkin (peeled, diced)
  • 300 g Broccoli (broken into florets)
  • 400 ml Coconut milk
  • 2 tbsp Tahini paste (sesame paste)
  • 2 tsp Curry powder
  • 2 cloves Garlic
  • 1 tbsp Lime juice
  • 2 tbsp Olive oil
  • 1 tbsp Toasted sesame seeds