curry de citrouille verte

Green Pumpkin Curry: Rediscover Pumpkin From a New Angle

Why Choose Green Pumpkin?

Green pumpkin, often set aside in favor of its ripe version, has a firmer flesh, ideal for long cooking such as in a curry. It thus retains a nice hold while soaking up the spicy flavors of the dish. Its taste, slightly more subtle than orange pumpkin, is a blank canvas for spices and herbs, allowing a perfect harmony in the mouth.


  • 500 g green pumpkin, peeled and cut into pieces
  • 2 medium onions, finely chopped
  • 1 piece of fresh ginger about 5 cm, grated
  • 2 tablespoons coconut oil or vegetable oil
  • 1 tbsp green curry paste
  • 400ml coconut milk
  • Zest of a lime (lime)
  • 1 teaspoon of maple sugar
  • 2 tablespoons of soy sauce
  • 1 handful of basil leaves
  • 1/2 teaspoon of harissa
  • Black garlic salt (adjust to taste)
  • Fresh cilantro for garnish


  1. Pre-cook the pumpkin: Steam the pumpkin pieces for 10-15 minutes. They should be tender but not soft.
  2. In a large skillet or wok, heat the oil. Add onions and ginger. Sauté until the onions are golden.
  3. Stir in green curry paste and harissa. Cook for 2-3 minutes to release the aromas.
  4. Add the coconut milk, lime zest, maple sugar and soy sauce. Boil the water.
  5. Gently incorporate the pumpkin pieces. Let simmer over low heat for 10 minutes.
  6. Stir in the basil leaves and adjust the seasoning with the black garlic salt.
  7. Serve hot, garnished with fresh cilantro.

Tips for a Perfect Pumpkin

The Mastery of its Texture

  • Pumpkin variety: For an ideal texture, choose varieties of green pumpkin with firm flesh.
  • Supervised cooking: Do not overcook during the steaming phase to maintain an adequate texture.
  • Delicate incorporation: When adding to the preparation, mix gently so as not to crush the pieces.
  • Slow simmer: Use low heat to preserve the shape and texture of the pumpkin.

Food-wine pairing

A white Gewürztraminer, with fruity and exotic notes, or a light Pinot Noir, will bring the perfect balance to this dish, complementing its spicy flavors and the unique character of green pumpkin.

FAQ (Frequently Asked Questions)

What makes the green pumpkin different from the orange pumpkin?

The green pumpkin has firmer flesh and a slightly different, more subtle taste than its orange version.

Is green pumpkin better for a curry?

Yes, its firm texture allows it to better absorb the spicy flavors of the curry without becoming pasty.

What are the culinary benefits of green pumpkin?

It offers a good resistance to cooking and a mild taste that harmonizes with many flavors.

Is green pumpkin more nutritious?

Both versions of pumpkin have similar nutrient profiles, offering many health benefits.

Can we replace the green pumpkin with the orange pumpkin in this recipe?

Yes, but it might slightly change the texture and final taste of the curry.

Which wine goes best with this curry?

A white Gewürztraminer or a light Pinot Noir are ideal to complement the spicy flavors of the dish.

Are there any other popular recipes using green pumpkin?

Yes, green pumpkin can be used in a variety of dishes, from stir-fries to soups, always providing a unique twist.

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