Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal


Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

Jump to recipe |

If you’re a fan of mushrooms, pumpkin, and curry, this is the perfect recipe for you! Adapted from this New York Times Recipe, this is the ultimate winter comfort dish. It’s savoury, hearty, filling, and packed with flavour! This curry is fully vegetarian & vegan, but for my carnivorous readers, you could easily add in some shredded roasted chicken at the end to amp up the protein, but this robust curry stands well on its own and is guaranteed to be filling.

This recipe is easy and keeps well in the fridge, so you can make it ahead of time or meal prep for the week!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1.2kg pumpkin or butternut squash (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
  • Salt and black pepper
  • 6 medium shallots (or 1 medium onion), diced
  • 1 tsp (4g) black mustard seeds
  • 1 tsp (3g) cumin seeds
  • 40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
  • 4 garlic cloves, minced
  • 2 tsps (4g) ground coriander
  • 1 tsp (3g) ground turmeric
  • 2 tsps of kosher salt
  • 1/2 tsp ground cayenne (optional)
  • 1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
  • 750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
  • 1 zucchini, diced
  • 1 can (403ml) unsweetened coconut milk
  • Optional: splash of fish sauce instead of salt at the end for extra flavour
  • Serve with: cooked basmati rice

Directions:

Preheat oven to 200˚C/400˚F.

Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.

In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften.

Then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.

Add curry leaves mustard seeds, cumin seeds
Let it sizzle
Add minced garlic and spices
Add chilis

Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the 1 can of coconut milk and roasted pumpkin (from step 2). Simmer until the vegetables are fully cooked (5-10 minutes).

Add mushrooms
Add zucchini
Cook until mushrooms soften
Add pumpkin
Add coconut milk
Simmer until all the veg are all cooked

Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!

Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

Summarized Recipe:

Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

Ingredients:

  • 1.2kg pumpkin (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
  • Salt and black pepper
  • 6 medium shallots (or 1 medium onion), diced
  • 1 tsp (4g) black mustard seeds
  • 1 tsp (3g) cumin seeds
  • 40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
  • 4 garlic cloves, minced
  • 2 tsps (4g) ground coriander
  • 1 tsp (3g) ground turmeric
  • 2 tsps of kosher salt
  • 1/2 tsp ground cayenne (optional)
  • 1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
  • 750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
  • 1 zucchini, diced
  • 1 can (403ml) unsweetened coconut milk
  • Optional: splash of fish sauce instead of salt at the end for extra flavour
  • Serve with: cooked basmati rice

Directions:

  1. Preheat oven to 200˚C/400˚F.
  2. Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.
  3. In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.
  4. Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the roasted pumpkin (from step 2) and 1 can of coconut milk. Simmer until the vegetables are fully cooked (5-10 minutes). Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!
  5. Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

AbbyLeave a comment

Drunken Chicken (a Chinese cold dish)


Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

Jump to recipe |

Drunken Chicken is a traditional Chinese savoury appetizer dish served either cold or at room temperature. Fair warning, if you don’t like alcohol, you’re not going to like this dish. I grew up with this dish and I absolutely hated it when I was a kid because of how strong the alcohol flavour was. It was almost always served as part of a 10 course prix-fixe meal at fancy Chinese restaurants during get-togethers with extended families, work dinners, or wedding banquets. Any time there’s any occasion to celebrate, drunken chicken makes an appearance. Now as an adult and being more accustomed to alcohol, I found a new appreciation for this dish. It’s unique and is a nice way to open your palate before the hot stir frys come out, and the salty cool alcohol flavours gives a good break from hot spicy foods.

This recipe is ridiculously easy and cooks up quickly. Make sure you use good quality Shaoxing Wine for this dish since it’s 50% of the marinade – you’ll taste the difference. You’ll need to marinate the chicken for at least 2 hours or better if overnight, so make sure you give yourself enough time before serving.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 chicken thighs, skin-on, bone in or out
  • 1 Tbsp kosher salt flakes + more to taste
  • 4x 3mm slices of ginger
  • 2 spring onions, trimmed and cut 4cm lengths
  • Ice water bath
  • 1 tsp granulated sugar
  • 1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
  • 1 Tbsp goji berries

Directions:

In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.

Add just enough water to cover the chicken

After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.

When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.

With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).

While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.

Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.

Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight.

When serving, strain the liquid from the chicken and serve chilled. Enjoy!

Summarized Recipe:

Drunken Chicken (a Chinese cold dish)

Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

Ingredients:

  • 4 chicken thighs, skin-on, bone in or out
  • 1 Tbsp kosher salt flakes + more to taste
  • 4x 3mm slices of ginger
  • 2 spring onions, trimmed and cut 4cm lengths
  • Ice water bath
  • 1 tsp granulated sugar
  • 1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
  • 1 Tbsp goji berries

Directions:

  1. In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.
  2. After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.
  3. When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.
  4. With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).
  5. While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.
  6. Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.
  7. Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight. When serving, strain the liquid from the chicken and serve chilled. Enjoy!

AbbyLeave a comment