“I’m one of those terrible carnivores and I strongly believe in the (semi-joking) Burmese affliction of a-thar ma-sar yat-de yaw-ga: ‘The illness caused by the failure to eat meat’,” says food writer MiMi Aye.

“However, if this gorgeous pumpkin curry is on the table, for once I’ll barely twitch. You can use any winter squash you like – it’s very good made with kabocha squash or crown prince. If you want to make this a vegetarian dish, you can swap out the shrimp paste and fish sauce for an equal amount of Japanese miso.”

Golden pumpkin curry from Mandalay by MiMi Aye (Cristian Barnett/PA)
(Cristian Barnett/PA)
Golden pumpkin curry from Mandalay by MiMi Aye (Cristian Barnett/PA)
Print Recipe
Nutrition Facts
Golden pumpkin curry
Amount Per Serving
Calories 675 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 8g50%
Cholesterol 29mg10%
Sodium 1526mg66%
Potassium 1622mg46%
Carbohydrates 66g22%
Fiber 11g46%
Sugar 20g22%
Protein 9g18%
Vitamin A 40566IU811%
Vitamin C 170mg206%
Calcium 267mg27%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Golden pumpkin curry

A quick veggie supper.
Cook Time35 mins
Course: Main Course
Cuisine: Burmese
Servings: 2 people
Calories: 675kcal
Author: MiMi Aye


  • 90 ml groundnut oil or other neutral-tasting oil
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 8 fresh or dried curry leaves
  • 2 medium onions sliced
  • 1 spring onion, green and white parts shredded
  • 4 garlic cloves sliced
  • 2 cm piece of ginger peeled and sliced
  • 1 butternut or kabocha squash (Japanese pumpkin) peeled and cubed
  • 1 tbsp sugar
  • 1 tsp shrimp paste (belacan)
  • 2 tbsp fish sauce
  • Rice to serve


  • Heat the oil in a saucepan over a high heat. Add the turmeric, coriander, cumin, paprika and curry leaves to the oil and allow to sizzle for a few seconds.
  • Now turn the heat down to medium and add the onions, spring onion, garlic and ginger and fry for 10 minutes, until fragrant and the onions have wilted and some have crisped up.
  • Add the squash, sugar, shrimp paste and 300ml of water. Stir well. Cover and cook for 25 minutes, or until the squash is tender. Add the fish sauce, stir again and serve with steamed rice.


Calories: 675kcal | Carbohydrates: 66g | Protein: 9g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 1526mg | Potassium: 1622mg | Fiber: 11g | Sugar: 20g | Vitamin A: 40566IU | Vitamin C: 170mg | Calcium: 267mg | Iron: 5mg

Mandalay: Recipes And Tales From A Burmese Kitchen by MiMi Aye, photography by Cristian Barnett, is published by Bloomsbury.

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