Trinity Farm

Organic Family Farming in Nottingham since 1989 

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Pumpkin Korma Recipe

24 Nov 2021
Pumpkin Korma Recipe


Serves 4-6.  20 mins prep time. 1hr mins cook time.

  • 1 medium pumpkin, diced
  • 1 small butternut, diced
  • 2 peppers (red & yellow), diced
  • 3 carrots
  • 1 small swede, diced
  • 1 aubergine, diced
  • 2 small courgettes, diced
  • 1 large white onion, finely diced
  • 1 small red onion, finely diced
  • 1 small leek, finely diced
  • 2 sticks of celery, finely diced
  • 2 tins of chopped tomatoes
  • 1 tin coconut cream
  • 200ml vegetable stock
  • 1 head of sprout tops, shredded

Spice – Mix together

  • 1 tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 pinch black pepper
  • 1 tsp smoked paprika
  • 3 cloves of garlic, minced
  • 1 cm ginger, peeled & minced
  • 2 tsp salt
  • 50ml olive oil
  • 1 pinch of chilli flakes

Finishing Touches:
50g Pumpkin Seeds

25g Black Sesame Seeds

50G Flaked Almonds

25g Poppy Seeds

1 small bunch of fresh coriander

Sugar Spice – Mix together

  • 150g sugar
  • 1 tbsp ground cinnamon
  • 1 tsp ground turmeric


  1. Finely dice 1 of the carrots and add to the already diced onions, leek and celery. Set to one side.
  2. Chunkily dice the remaining carrots and add to the other diced vegetables. They should all be about the same size. Set aside.
  3. Turn the hob onto a medium-high heat. In a large heavy bottomed pot, sweat off the spice mix for 2-3 minutes.
  4. Add the finely diced vegetables and cook out for 4-6 mins or until softened and starting to stick to the pan.
  5. Add the sugar spice mix and stir well. Allow for some caramelisation.
  6. Add the chopped tomatoes and turn the heat down to a simmer for 10 minutes.
  7. Add the vegetable stock and the chunky diced vegetables. Continue simmering for 20 minutes. The vegetable should slip off a knife when stabbed.
  8. Add the seeds, almonds and coconut cream and cook for a further 8 minutes.
  9. Add the sprout tops & coriander, turn off the heat and give the curry a good stir.
  10. Serve with Rice and a flatbread/naan.

Sprout tops are not for everyone so you can replace these with some other greens like spinach. Although we encourage you to try if you haven’t had sprout tops before – delicious!