Weekdays 10am-12:30pm ITV

Phil Vickery's Pumpkin Curry

He’s live from Peterley Manor Pumpkin Farm in Buckinghamshire to show you how to add a touch of spice to the spooky season, with his delicious pumpkin curry.

Phil Vickery's one pot pumpkin, peanut & spinach curry

Serves 4


750g 1cm cubed pumpkin

2-3 tbsp any oil

2 small onions finely chopped

1 tbsp dried garlic granules

½ tsp dried chilli flakes

2 tbsp chopped fresh ginger 

1 x 400g can coconut milk

1 can of water

2-3 heaped tbsp crunchy peanut butter

1 x 10g vegetable stock cube

1-2 tbsp cornflour

2 tbsp cold water

4 x 50g balls frozen spinach




2 x 250g packets of microwaveable Basmati rice, warmed for 2 minutes.


1. Heat the oil in a wok or large pan and then add the pumpkin and cook over a high heat to take some really good colour.

2. Next add the onions, garlic, chilli and ginger and cook over a high heat to drive off the moisture and take a little colour. Add the milk, water, peanut butter, stock cube and whisk to the simmer, then cook for 5 minutes.

3. Then add the frozen spinach balls and break up in the stew and bring back to the simmer for 10 minutes.

4. Mix the cornflour and water together well and add to the simmering curry, it will thicken pretty much straight away. Stir well and serve with microwavable packet Basmati rice.

Weekdays 10am-12:30pm ITV