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African pumpkin leaf curry

Servings 4


  • 4 cups tips of the pumpkin vine, stems and leaves
  • 1 cup fresh tomatoes, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 tbsp Ras El Hanout (Moroccan spice)
  • salt and freshly ground pepper
  • 2 tbsp coconut oil


  • Fry the onions, garlic and then add pumpkin leaves, tomato, Ras El Hanout, chilli flakes, salt and pepper. Stir well.
  • Cover and cook for ten minutes. Serve on rice.