Serves 4
Pumpkin is the most wonderfully versatile ingredient and this pumpkin curry of Burmese influence is softened with tamarind.


1 tsp extra virgin olive oil
1 onion, diced
2 cloves garlic, chopped
1 knob fresh ginger, chopped
1 tbsp fennel seeds
1 tbsp mustard seeds
1-2 tsp tamarind paste
400g chopped tinned tomatoes
400g coconut milk
400g pumpkin, peeled and diced
1 handful green beans, cut in half
1 cup broccoli, chopped
200g chickpeas, cooked
Fresh coriander
Black rice, quinoa
or couscous
Coconut yoghurt



Put the oil in a saucepan, add the onion and cook for 5 minutes. Add the garlic and ginger and cook for a further 5 minutes. Add the fennel seeds, mustard seeds and tamarind paste and cook for 2 minutes. Then add the tomatoes, coconut milk and pumpkin. Cover with a lid, reduce heat and let it simmer for 20 minutes, until thick, adding a little hot water if it gets too thick. When the curry is cooked, stir in the greens and chickpeas, cover with the lid and let it wilt and warm for 5 minutes. Serve with fresh coriander, black rice, quinoa or couscous and a little coconut yoghurt.

Uwe Wullfen’s enthusiasm for organic, local produce and the finest products and ingredients is infectious. What Uwe doesn’t know about local organic produce is just not worth knowing. The Bio Shop owner is passionate about food and he loves to collaborate with like-minded foodies. For this recipe, he has teamed up with Nilla Tomkins from VanillaFood. Find Bio Shop and VanillaFood at 59 Rene Street, Noosaville. bioshopnoosa.com or vanillafood.com.au