Balinese Pumpkin Curry

Serves 4

| Prep Time: 15 mins

| Cook Time: 30 mins

| Total Time: 45 mins

You may need: Dried Garlic Powder

Discover The Recipe

Fall and winter are the perfect time to fall in love with all things pumpkin! There is something so comforting and rich about it, and yet it’s very healthy and bursting with nutrients! Pumpkin is a wonderful addition to a vegan or vegetarian diet. Why not go beyond the typical pumpkin and try some more adventurous recipes with this fall staple? Our Balinese Pumpkin Curry is a unique and easy recipe to try when you’re branching out. 

Our Bumbu Bali spice mix gives this dish a distinct Southeast Asian blend of warming spices and aromatics that pairs perfectly with coconut to form the base of this curry. Creamy, mild and fragrant with a rich pumpkin flavor, try serving this with steamed rice, crushed nuts and/or fresh herbs.


  • 1/4-1/2 cup water

  • 1/4 medium onion, diced

  • 2 cloves garlic

  • 1” ginger, grated

  • 2 Tbsp Piquant Post Bumbu Bali spice

  • 1 cup tomato, crushed

  • 1 (15 oz) can coconut milk 

  • 2 bay leaves

  • Salt and pepper to taste

  • 1 small kabocha squash, peeled, seeded and cubed

  • Garnish: fresh lime wedges, fresh mint, and or cashews


The kabocha squash is type of winter squash that is very common in many Asian cuisines. It’s thick skinned, but the meat inside is very nutty and starchy! The easiest way to peel this kind of squash is to cut it in half, remove the seeds and then lay the flat side down on a cutting board and use your knife to cut the skin off, following the curve of the squash as you work. Try to remove as much of the green under-flesh as you can.

Save time and buy a box of pre-cut butternut squash at the supermarket instead of cutting a fresh squash.


Heat the water in a deep sided pan and and add the onion, garlic, and grated ginger. Simmer in the water until the onions are soft and translucent. 

Add the Piquant Post Bumbu Bali spice mix, and crushed tomato. Simmer for about 5 minutes over low. 

Add the coconut milk, bay leaves, and kabocha squash. Stir well and bring to a simmer. Cook for about 10-15 minutes on low until the kabocha squash is tender to the center and the curry is nice and thick. 

Serve the curry hot with a side of rice, fresh lime wedges, and crushed peanuts or cashews on top. 

Alternatives & Substitutions

  • If you can’t find kabocha squash at you local grocery store, feel free to use other types of more common winter squash like butternut, acorn, sugar pumpkin or delicate! Each one will complement the flavors in this dish beautifully, but with their own unique character.

  • If you like shrimp, use the Bumbu Bali spice to try our spectacular Indonesian stir-fried noodles Mie Goreng recipe instead.

  • For meat lovers, try Bumbu Bali to make our spectacular, aromatic, and authentic Malaysian Beef Rendang.

  • Want to make a stir-fried rice dish instead? Try using the Bumbu Bali spice to make our lip-smacking Chicken Nasi Goreng recipe.

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