Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Coconut Braised Pumpkin Recipe

This delicious Chinese recipe combines warm spicy flavours with creamy coconut milk. Serve with stir fried veg or steamed rice.

a bowl of soup with a bowl of salad and a bowl of soup
Posted 09 June 2017
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Prep: 30 minutes (including cooking) Cook: 20 minutes


  • 2 cloves of garlic - chopped
  • 1 onion - finely chopped
  • 1 medium pumpkin peeled and deseeded - cut into 8
  • 2 tins/800ml of coconut milk
  • 1 tsp dried chilli flakes
  • 1 tsp coriander seeds
  • 1 lemon grass
  • 1 tbsp grated ginger
  • 1 lime - zested and juiced
  • 1 red chilli - sliced thinly
  • 1/2 bunch coriander - chopped



  1. Pre heat oven to 180°C
  2. In a casserole dish with a little oil fry off the garlic and onion then add the pumpkin.
  3. Cover the pumpkin with coconut milk and add chilli flakes and coriander seeds. Add the lemon grass, ginger and ½ of the lime juice. Cover and bake in the oven for 20 minutes until tender (longer if needed)
  4. Once cooked, to serve, sprinkle sliced chilli, lime zest and coriander over the braised pumpkin.
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