Isva recipe archives header

Sous Vide Coconut Pumpkin Curry Recipe

Screen shot 2023 03 21 at 12.32.38 pm.png

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This delicious pumpkin curry was a creation from our Sous Vide Summit Grab Bag Challenge.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Coconut Pumpkin Curry Recipe

  • Published: March 21, 2023
  • By Lloyd Cupiccia
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Cooks: 194°F (90°C) for 75 minutes
  • Serves: 6 - 8

Ingredients for Sous Vide Coconut Pumpkin Curry

  • For the Curry

  • Avocado Oil.
  • • 8 Oz of your Favorite Curry Paste • 1/3 cup of Cilantro Stems • 2/3 cup of chopped Shallots • 6 cloves of chopped Garlic • 1 cup of Chopped Green Onions • 2-Large Chopped or Sliced Yellow Bell Peppers • 2/3 cup of Cilantro Leaves • Fish Sauce ( Minimum of 1-tsp) • 4 Palm Sugar Pods (4-6 oz or to taste) • 2 cans of Coconut Milk • 3-4 Kefir Lime Leaves
  • 4 to 5 lb Pumpkin peeled and cut into chuncks
  • To Finish

  • Optional Garnishes (Toasted pumpkin seeds, minced chives, creme fraiche, etc.)
  • Cooked chicken or shrimp (optional)
Showcase banner display

Cooking Instructions for Sous Vide Coconut Pumpkin Curry

For the Curry

In the order ingredients are listed (except for the pumpkin), begin Sautéing (see Video for more info).

After you add the last ingredient, let it simmer for 5- Minutes or until palm sugar has been fully incorporated.

Taste and adjust seasoning as needed.

Now place everything in a big bowl and set it aside.

Sauté the pumpkin in small batches with a little fish sauce until you get a little color.

Toss Sautéed Pumpkin in the large bowl containing the other ingredients and mix to combine.

Place everything into a huge Vac bag and Seal or use the water displacement method. Caution: Using a Chamber Vac with Hot Food can cause the bag to expand and explode in the chamber. Make sure to cool before Vac-Sealing.

Process for 75-Minutes at 194f. After processing, you can either chill using an ice bath and refrigerate for later use or move onto the next step. If you chill it, retherm it in the water bath to 140°F before continuing.

Puree using a high-speed or immersion blender.

Make final seasoning adjustments if needed.

To Finish

If using protein, you can plate with the already cooked chicken or shrimp.

Garnish with toasted pumpkin seeds, creme Fraiche, and chives if desired.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: ISVA Sous Vide Recipe Collection, Sous Vide Curry , Sous Vide Fruit and Vegetables, Sous Vide Pumpkin, Sous Vide Recipes, Sous Vide Vegetable , Vegetable

Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy