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Burmese Pumpkin and Peanut Curry

Squash and pumpkins are one of autumn's highlights, especially when the more exotic varieties start to appear on shop shelves and at market stalls. We love making use of pumpkin and squash in fragrant curries, and this one inspired by Rachel's trip to Myanmar has a lovely sour flavour from the tamarind. Make it with any type of pumpkin or squash (we used butternut here). Serve it with aubergine curry and rice for a simple supper.

Pictures by Rob Wicks of Eat Pictures.


Burmese Pumpkin Curry

Serves: 2 - 4

Diteary: Vegan, Gluten Free

Prep Time: 30 minutes

Cook Time: 30 minutes 


  • 450g pumpkin, peeled and cut into 2.5cm cubes
  • 50g tamarind block
  • 1 small onion, chopped
  • 2 tbsp peanut oil or sunflower oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped ginger
  • 1- 2 small green chillies, chopped
  • I/4 tsp ground turmeric
  • Pinch of salt
  • 100g roasted and peeled peanuts
  • large handful coriander, chopped


  • Soak the tamarind in 200ml boiling water for 15 minutes, then press the tamarind through a sieve and keep the tamarind water.
  • Fry the onion in the oil until translucent, then add the chopped garlic, ginger, chilli and turmeric and stir-fry until fragrant.
  • Add the pumpkin cubes and stir-fry.
  • Add the tamarind water and top up with just enough water to cover the pumpkin.
  • Simmer for 15 minutes until the pumpkin is tender but still holding its shape.
  • Season to taste with salt.
  • Add the peanuts and to serve stir through the coriander.


  • Tamarind Tamarindus indica has a sour flavour with a sweet aftertaste and is used in the same way as lemon juice to sour and to bring out the flavour in food. Tamarind paste is extracted from the pods of the tropical tree. You can buy tamarind in blocks, which look rather like squashed dates. To extract the pulp, break off a chunk from the tamarind block, cover with just enough hot water and leave to soak, then squeeze out the pulp and discard the fibre and seeds.
  • Buy raw peanuts and roast them in a hot oven for 5 minutes and then the skins will rub off easily. As an alternative to peanuts use cashews.

Pictures by Rob Wicks of Eat Pictures.

If your interest in Burmese cuisine has been piqued do read Rachel's travel journal from her visit to Myanmar earlier this year. You might also like to try making Burmese Aubergine Curry, Burmese Noodle Stir FryShan Tofu and Long Bean Stir Fry. Our Far Eastern Courses are packed with tips and recipes to bring a taste of the east to your kitchen - do join us very soon! 

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Michael Davis on 25th Nov 2016 said:

Just made this this evening, delicious thank you for another great recipe.

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