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Pumpkincubes in coconut milk

Easy, quick and delicious.


Diced pumpkin (Hokkaido)

Sliced Pak Choi (alternatively: leek or onions)

Cooked chickpeas

Optional: garlic

Coconut milk (if necessary dilute with a little water)

Coconut oil

Thai red curry paste

Salt and pepper


Pour coconut oil into a pan, add pak choi (optional garlic) and pumpkin, sauté lightly.

Add chickpeas, spices, coconut milk and let everything simmer for about 30 minutes.

Enjoy with or without rice.

Enjoy it!


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