Pumpkin, zucchini and green bean curry

Name: Pumpkin, zucchini and green bean curry
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp extra virgin olive oil or coconut oil; 1 brown onion, finely diced; 2 garlic cloves, minced; 1 tbsp fresh ginger, finely grated; 2 tbsp curry paste (such as mild yellow or red curry); 500g pumpkin, peeled and cut into bite-sized cubes; 400ml coconut milk; 1 cup vegetable stock or water; 1 large zucchini, sliced into half-moons; 150g green beans, trimmed and halved; 1 tbsp soy sauce or tamari; 1 tsp pure maple syrup or brown sugar (optional); coriander leaves, steamed rice, pappadums and dairy-free yoghurt, to serve

Quick to make and loaded with vegetables, this is the sort of accidentally vegan dish everyone will enjoy.

Sarah Pound

June 2, 2025

Coconut milk adds creaminess to this vibrant pumpkin, zucchini and green bean curry.Sarah Pound

Vibrant, nourishing and naturally dairy-free, this sort of comforting meal fits perfectly into busy weeknights or laid-back family dinners. Quick to get on the table and loaded with wholesome vegetables, it’s a dish that has everyone asking for seconds. Coconut milk adds a wonderful creaminess without any heaviness.

Ingredients

2 tbsp extra virgin olive oil or coconut oil
1 brown onion, finely diced
2 garlic cloves, minced
1 tbsp fresh ginger, finely grated
2 tbsp curry paste (such as mild yellow or red curry)
500g pumpkin, peeled and cut into bite-sized cubes
400ml coconut milk
1 cup vegetable stock or water
1 large zucchini, sliced into half-moons
150g green beans, trimmed and halved
1 tbsp soy sauce or tamari
1 tsp pure maple syrup or brown sugar (optional)
coriander leaves, steamed rice, pappadums and dairy-free yoghurt, to serve

Method

Step 1
Heat the oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes, or until softened. Stir in the garlic and ginger and cook for a further minute until fragrant.
Step 2
Add the curry paste and cook for 1-2 minutes, stirring. Add the pumpkin cubes and toss to coat in the spices. Pour in the coconut milk and vegetable stock or water. Bring to a simmer, then cover and cook for 10 minutes.
Step 3
Add the zucchini and beans to the pan. Continue to simmer, uncovered, for another 8-10 minutes, or until all the vegetables are tender but still holding their shape.
Step 4
Stir in the soy sauce, taste, and adjust the seasoning with maple syrup or brown sugar if needed.
Step 5
Sprinkle the curry with coriander leaves and serve with steamed rice, crispy pappadums, and a dollop of dairy-free yoghurt.