• Course

    Main course

  • Category


  • Cooking technique


  • Level


  • Prep time

    15 minutes

  • Cook time

    50 minutes

  • Total

    65 minutes

  • Amount

    4 persons

Vegetarian curry with basmati rice

Have you ever prepared a Thai curry on your Big Green Egg? Then you know that making a curry is incredibly fast and easy and the result is delicious. The recipe for this pumpkin curry is 100% vegan, so it’s perfect if you are vegetarian or vegan, but it’s great for meat or fish lovers, too. Because this vegan curry is a true crowd pleaser! Ideal to serve for a cosy dinner with friends.



  • 2 butternut squash
  • 2 white onions
  • 2 cloves of fresh garlic
  • 1 yellow bell pepper
  • 1 red chilli pepper
  • 300 g white Prince mushrooms
  • 2 tomatoes
  • 1 lime
  • 2 courgettes
  • 2 leeks
  • 3 cm fresh ginger
  • 2 stalks of lemongrass
  • 2 tbsp olive oil
  • 1 tbsp yellow curry paste
  • 200 ml coconut milk
  • 1 l vegetable stock
  • 1 sprig of coriander
  • 6 kaffir lime leaves


  • 2 tbsp dried pumpkin seeds
  • 300 g basmati rice
  • ½ tbsp ground turmeric
  • 1 sprig of coriander
  • 15 chive stalks
  • 3 tbsp rice vinegar


  • 1 lime
  • fresh garden herbs (optional)

In advance

  1. Ignite the charcoal in the Big Green Egg and heat, with the grid, to 180°C.
  2. Meanwhile, for the curry, cut off the rounded bottom halves of the butternut squash and scoop out the seeds (save the pumpkin halves for serving).
  3. Peel the squash necks and cut the flesh into cubes. Peel and finely chop the onions and garlic. Halve the yellow bell pepper and the chili pepper, cut the bell pepper into chunks and finely chop the chili pepper. Cut the Prince mushrooms, tomatoes and lime into segments. Cut the courgette into chunks and the leek into rings. Peel the ginger and chop finely, and crush the lemon grass stalks.


  1. Heat the lid of the Green Dutch Oven (Oval). Add the pumpkin seeds and roast them for approx. 3 minutes until golden brown. Remove the lid from the EGG and set the pumpkin seeds aside.
  2. For the curry, heat the olive oil in the Dutch Oven. Add the onion, garlic, pumpkin and yellow curry paste and fry until the onion is translucent. Close the lid of the EGG after each action.
  3. Spoon the peppers, chilli pepper, mushrooms, tomatoes, lime, gingerroot, lemongrass and kaffir lime leaves through the onion mixture and pour the coconut milk and vegetable stock into the pan. Remove the pan from the EGG. Remove the grid, place the convEGGtor and replace the grid. Return the pan to the EGG, add the courgette and leeks and bring the temperature of the EGG to 140 °C. Let the curry simmer for about 20 minutes.
  4. Place the lower pumpkin halves cut side down on the grill next to the pan. Grill them for about 10 minutes, rotate the pumpkin halves a quarter of a turn and grill for another 10 minutes so that the pumpkin becomes soft and cooked and gets a nice diamond grill pattern.
  5. In the meantime, boil the basmati rice in lightly salted water with the turmeric according to the instructions on the package and drain.
  6. For the curry and the rice, pick the coriander leaves and chop finely along with the chives. Mix the coriander with the curry. Mix the rice vinegar, coriander, chives and pumpkin seeds through the rice.
  7. Slice the lime before serving. Serve creatively: for instance, spoon the rice into the lid of the Dutch oven, put the pumpkin halves on top and spoon in the vegetable curry. Garnish with the lime wedges to squeeze over the dish and your choice of fresh garden herbs. Serve the rest of the vegetable curry separately.


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