Paleo Prawn and Pumpkin Curry in Coconut Milk [Gluten free, Grain free, Dairy free, REBOOT]

If you’re stuck for a quick dinner that tastes amazing, try this easy paleo prawn and pumpkin curry. It’s so good that it kinda created itself…

First off, HAPPY NEW YEAR! Can you believe it’s 2017!? Well, here’s to a happy and healthy year ahead😉

If you’re new to the blog, welcome 😉 (And if you’re an oldie, thanks for still hanging around ❤). You’ll quickly learn that I don’t have much of a plan when I start cooking, it all tends to happen as I go along. This particular recipe is one such example. I had some pumpkin and decided to make something spicy with it – but what…!? The prawns were meant to be a side dish to accompany whatever it was I came up with however, I got fed up halfway through and decided to throw everything into one pan and get it over with instead. Now, these things don’t always work and bless my dear husband for wolfing those disasters down regardless! This however, was a huge success. It’s perfectly balanced between the sweetness of the pumpkin and the combination of spices and heat. The coconut milk creates a deliciously creamy ‘gravy’ or sauce that would pair perfectly with some paleo roti or dosa if you so desire. I served mine with cauli-broc rice, and for the fun of it, served it in a pineapple (as you do). 

Serving suggestion

It reminds me of being on holiday somewhere near a beach – and at this point, I could use the escape even if it’s just over one meal! This would also be great as a dinner party entrée because it tastes incredible, is quick to prepare and looks fab too. In order to keep this simple and quick, you can buy cleaned, ready-to-cook prawns and also precut pumpkin if you choose to (or as part of your weekly prep, you could have this chopped and cleaned already). If you don’t want the heat of the chilli, just leave it out 😉 

Recipe for Paleo Prawn and Pumpkin Curry

Yield: 4 servings 

Prep time: 5 minutes 

Cooking time: 20-25 minutes 

What you need 

500g ready-to-cook prawns 

500g pumpkin pieces 

2 tbsp coconut oil

1/2 onion, sliced finely 

2 dried red chillies 

1 tsp crushed garlic 

1 tsp whole black mustard seeds 

1 tsp cumin seeds 

1 tbsp curry leaves 

1 tbsp Living Spot Hot Curry Spice 

150ml coconut milk 

Salt to taste 

Fresh coriander to garnish 

*Optional: 1 cup spinach, chopped

What you need to do 

1. Heat coconut oil in a pan. Add the onion and garlic and fry until lightly browned. 

2. Add the rest of the spices (both whole and ground) and fry for about 15-20 seconds. 

3. Add the pumpkin, a dash of water, lower the heat and cook – covered – for around 10 minutes. 

4. Once the pumpkin has softened a bit, turn up the heat and add the prawns. Stir fry for a few minutes, then add the coconut milk and season. 

5. Cover and allow to cook for another 7-10 minutes. *Stir in the chopped fresh spinach now if using. 

6. Check that the pumpkin and prawns are cooked through, and you’re done! 

Garnish with fresh coriander and serve as desired. 

Pumpkin in spices


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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 


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