Pumpkin Coconut Curry with White Fish

This is one of my all-time favorite fall/winter dishes. I love using the Kaffir lime leaves, but a 1/2 teaspoon of lime zest and the juice of a lime will do in a pinch. You can even make the curry without the fish and freeze it to use with your choice of protein at a later date. i also like to make a vegetarian version of this using chickpeas, broccoli, and eggplant. Serve over black forbidden rice for a colorful feast!

Pumpkin Coconut Curry with White Fish
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Author: Michelle Babb MS, RD, CD
  • 2 tablespoons coconut oil
  • 1 small yellow onion diced
  • 1 teaspoon minced ginger
  • 1 cup stewed tomatoes
  • 2 garlic cloves minced
  • 15- ounce can pumpkin puree
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 2 teaspoons curry powder
  • ¼ teaspoon cayenne pepper
  • 5 lime leaves
  • cups frozen peas
  • 1 pound white fish e.g. halibut, cod, black cod
  • 2 teaspoons sea salt
  1. In a cast iron skillet or high-sided skillet, heat coconut oil. Add onions and sauté over medium heat until onions are translucent, about 5 minutes. Add ginger and continue to sauté for another 5 minutes. Add stewed tomatoes and garlic and simmer for 10 minutes. Add pumpkin, broth and coconut milk and stir well.
  2. Add curry powder, cayenne, lime leaves and peas. Cover the skillet and simmer on medium-low heat.
  3. Remove skin and bones from the fish. Cut fish into 1-inch chunks and add to the skillet. Add salt, cover and simmer for 10 to 15 minutes. Serve over forbidden black rice for a beautiful contrast of color and texture.