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Pumpkin, Bean and Coconut Curry

Brought to you by Liza Twohill
from Liza Twohill Holistic Health

Indulge in this beautifully created and fantastic recipe that uses alternative ingredients ​to satisfy your cravings.

The Pumpkin, Bean and Coconut Curry is from our Wholefood workshop – Celebration Foods. All our self-paced online wholefoods have videos of each recipe for you to watch along with downloadable recipe book and educational workbooks. All in the comfort of your home. To find out more go visit the workshop page here.

Serves 4
Prep Time 20 mins
Cook Time 75 mins


1 large pumpkin, peeled (approx. 900g) and seeds removed or you can use sweet potato and chopped into 3cm chunks
4cm piece of fresh ginger, peeled and cut into fine matchsticks
1 bunch of fresh coriander, pick off leaves and chop stalks.
Olive oil
4 garlic cloves, peeled and finely sliced
1 fresh red chilli, deseeded and finely sliced
4 shallots, peeled and finely sliced
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon turmeric
1 X 400g tin of chopped tomatoes 2 X 400g coconut milk
2 x 400g cans of cannellini beans (or chickpeas) drained and rinsed


1. Pour a good lug of oil into a large saucepan and place on high heat. Add the ginger, garlic red chilli and shallots, then reduce to medium heat.

2. Cook until golden, stirring occasionally then add the mustard, curry leaves and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk.

3. Bring to the boil, then add the pumpkin and beans (or chickpeas). Reduce to a low heat, cover with a lid and simmer for 45 minutes.

Check occasionally and add a splash of water (or broth) if it looks a bit dry.

4. When time is up, take the lid off and cook a further 15 minutes or until the sauce is lovely and thick. Scatter with coriander leaves and serve with rice and chutneys.

5. I serve this curry with chopped bananas that I have lightly coated in lemon juice and then dipped in desiccated or shredded coconut. I also serve with toasted cashews.


About the Author

Liza Twohill is a Naturopath specialising in Burnout & Chronic Stress

Liza Twohill has been a practicing health professional for more than two decades and is a leader in her field. Liza is a naturopath, business owner, educator, mentor, and researcher with more than 25yrs in clinical practice.

Liza specialises in burn-out and the impact chronic stress has on health outcomes. Most of her patients present with fatigue, anxiety, depression, food sensitivities and complex health issues. Liza has a high level of clinical knowledge, experience and expertise in the practical elements of patient care, the application of pathology, food as medicine and lifestyle medicine.

She is a Fellow of ATMS. She is also a member of Australasian Society of Lifestyle Medicine (ASLM), Australasian College Nutritional & Environmental Medicine (ACNEM) and Australasian Integrative Medicine Association (AIMA)

Liza offers:

One on one appointments (in clinic & telehealth)

Online self-paced wholefood workshops

Online self-paced holistic health programs

12 weeks Navigating Burnout online program with Liza

Wholefood recipe books