• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Ɨ

    Home Ā» Entrees Ā» Easy Thai Pumpkin Curry

    Easy Thai Pumpkin Curry

    Published: Oct 17, 2017 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    2.8Kshares
    Pumpkin Curry

    Thai inspired pumpkin curry! This easy 10-ingredient recipe (including the rice!) is ready in less than 45 minutes and makes a fabulously delicious dinner.Ā #vegan #lovingitvegan #vegandinner #entree #glutenfree

    In honor of pumpkin season, we are doing ALL the pumpkin recipes right now, and what better way to put pumpkin to good use than a delicious Thai pumpkin curry!

    This recipe is truly simple. Even if you’re not a cook in any way shape or form, you will manage this recipe with ease.

    It’s just 10-ingredients (and that includes the rice!) and this pumpkin curry comes together in less than 45 minutes, and is a total breeze to prepare.

    Thai inspired pumpkin curry! This easy 10-ingredient recipe (including the rice!) is ready in less than 45 minutes and makes a fabulously delicious dinner.Ā #vegan #lovingitvegan #vegandinner #entree #glutenfree

    It’s also hearty and deliciously filling and serves 4 for a great meal.

    If you want to really save time on this, then buy your pumpkin already peeled and chopped. If you do this, then you knock off 15 minutes, and can have dinner ready in 30 minutes!

    Perfect for those nights when standing over a hot stove feels about as much fun as sticking a fork in your eye.

    These kinds of easy meals can make even those kind of nights turn around for you. You’ll be enjoying a nice glass of wine with a super awesome healthy dinner in no time. And that my friends is a mood changer of note! Good food and good wine = good mood!

    I used raw cashews in this dish because that’s what I had on hand, but I did think that some roasted, salted cashews would have been very nice in this as well.

    Thai inspired pumpkin curry! This easy 10-ingredient recipe (including the rice!) is ready in less than 45 minutes and makes a fabulously delicious dinner.Ā #vegan #lovingitvegan #vegandinner #entree #glutenfree

    You will love this fabulous vegan pumpkin curry, it is:

    • Hearty
    • Satisfying
    • Wholesome
    • Thai inspired
    • Super quick and easy
    • Just 10-ingredients (including the rice!)

    Leftovers are perfectly delish the next day, so if you’re not serving as many people for dinner, make the same amount and have leftovers for lunch the next day!

    Thai inspired pumpkin curry! This easy 10-ingredient recipe (including the rice!) is ready in less than 45 minutes and makes a fabulously delicious dinner.Ā #vegan #lovingitvegan #vegandinner #entree #glutenfree

    So let us know what you think of this Thai pumpkin curry! And if you make it, please rate the recipe as this really helps us! Tag any pics #lovingitvegan on instagram so we can see them!

    For more delicious vegan dinner recipes, check out these great options:

    1. Butternut Squash and Black Bean Vegan Enchiladas
    2. Butternut Squash Curry Bowls
    3. Vegan Chickpea Burgers
    4. Stuffed Roasted Butternut
    5. Vegan Mushroom Risotto
    6. Vegan Cottage Pie

    There’s heaps more, but I reckon that’ll do for now!

    Thai inspired pumpkin curry! This easy 10-ingredient recipe (including the rice!) is ready in less than 45 minutes and makes a fabulously delicious dinner.Ā #vegan #lovingitvegan #vegandinner #entree #glutenfree

    And while you’re here, why not sign up for our email list! You’ll get an awesome (free) recipe ebook containing 10 lovely recipes, and you’ll stay updated with all our latest recipes posted to the blog! (Woot!)

    Thai inspired pumpkin curry! This easy 10-ingredient recipe (including the rice!) is ready in less than 45 minutes and makes a fabulously delicious dinner.Ā #vegan #lovingitvegan #vegandinner #entree #glutenfree

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan Pumpkin Curry

    Easy Thai Pumpkin Curry


    ★★★★★

    4.7 from 6 reviews

    • Author: Loving It Vegan
    • Prep Time: 20 mins
    • Cook Time: 25 mins
    • Total Time: 45 minutes
    • Yield: 4
    Print Recipe
    Pin Recipe

    Description

    Hearty and satisfying Thai inspired pumpkin curry! This easy 10-ingredient recipe (including the rice!) is ready in less than 45 minutes and makes a fabulously delicious dinner.


    Ingredients

    For the Pumpkin Curry:

    • 1 Tbsp Olive Oil
    • 1 Onion (chopped)
    • 2 tsp Curry Powder
    • 29oz (820g) Pumpkin (peeled and cubed)
    • 1 14oz (400ml) Can Coconut Milk
    • 1 cup (240ml) Vegetable Broth/Stock
    • 3oz (80g) Baby Spinach
    • 1/2 cup (75g) Cashew Nuts
    • 1/2 cup Cilantro (chopped)

    For Serving:

    • Basmati Rice

    Instructions

    1. Put your rice on to cook.
    2. Add the oil to a pot along with the chopped onion and curry powder. Fry until soft and translucent. Add the pumpkin and stir.
    3. Add the coconut milk and vegetable broth and bring to the boil. Cover and let it simmer over medium heat for around 10-12 minutes until the pumpkin is soft and cooked.
    4. Stir in the spinach until just wilted.
    5. Remove from the heat and add the cashews and cilantro, keeping a little aside for serving.
    6. Serve over rice, topped with fresh chopped cilantro and cashews.

    Notes

    *If you buy your pumpkin already peeled and cubed, this recipe can be ready in 30 minutes or less.

    *Nutritional information is for 1 serve of 4 without rice.

    • Category: Entree, Dinner, Mains
    • Cuisine: Vegan, Gluten-Free

    Nutrition

    • Serving Size: 1/4 of the Recipe
    • Calories: 389
    • Sugar: 10g
    • Sodium: 172mg
    • Fat: 29.7g
    • Saturated Fat: 17.2g
    • Carbohydrates: 27.9g
    • Fiber: 3.5g
    • Protein: 8g

    Did you make this recipe?

    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

    Get Your Copy! It's FREE!
    2.8Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Oatmeal Chocolate Chip Cookies
    Next Post: Vegan Funfetti Cupcakes »

    Reader Interactions

    Comments

    1. AvatarJanet S says

      October 11, 2020 at 12:48 am

      This recipe was quick and easy . Followed everything except I thought it was fresh at the end so I added salt to taste . My family loved it . Now added to our vegan recipes.

      Reply
      • Alison AndrewsAlison Andrews says

        October 12, 2020 at 10:48 am

        So glad you enjoyed it Janet, thanks for sharing.

        Reply
    2. AvatarRandall says

      August 02, 2020 at 3:41 am

      I used this as a starting point and used up what veggies we had languishing in the crisper, plus potato. Used canned pumpkin instead of chunks, made a very creamy sauce. Solid recipe, just needed salt and heat.

      ★★★★

      Reply
    3. AvatarCourtney says

      May 06, 2020 at 9:37 am

      Delicious! It was my first time making a curry from scratch and your recipe was simple to follow and it was even better than expected. Perfect level of spice and great to not break the bank. Thank you

      Reply
      • Alison AndrewsAlison Andrews says

        May 06, 2020 at 11:54 am

        So glad you enjoyed it Courtney! šŸ™‚

        Reply
    4. AvatarJessica says

      March 30, 2020 at 4:18 am

      Can I use curry paste from a jar instead of curry powder? It will be my first time cooking with curry…

      Reply
      • Alison AndrewsAlison Andrews says

        March 31, 2020 at 12:52 pm

        Should be fine Jessica! Just go easy in case it’s much spicier!

        Reply
    5. AvatarMadeline A says

      November 09, 2019 at 10:01 pm

      This was the easiest, and possibly one of the best curry recipes I’ve ever made. I didn’t have cashews or cilantro on hand, so I gave it a Japanese twist by topping with sliced scallions and a generous dash of Shichimi Togarashi (red pepper mix). For left overs the next day, I also topped with roasted pumpkin seeds from the pumpkin I used for the recipe. Will be making again, perhaps even bi-weekly while pumpkin season is here!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 11, 2019 at 11:07 am

        Fantastic! So happy to hear that! Thanks for the wonderful review. šŸ™‚

        Reply
    6. AvatarDeirdre M Smith says

      October 17, 2019 at 12:46 pm

      Really delish. I added garlic with the onions and a few more spices (turmeric, hots) and used broccoli instead of spinach as my spinach somehow never made it back from the grocery store. Thanks. Will def make again.

      ★★★★★

      Reply
      • AvatarDeirdre M Smith says

        October 17, 2019 at 12:48 pm

        Oh and i toasted the cashews.

        ★★★★★

        Reply
      • Alison AndrewsAlison Andrews says

        October 17, 2019 at 1:48 pm

        Awesome! So glad you enjoyed it! Thanks for the wonderful review. šŸ™‚

        Reply
    7. AvatarJay says

      August 02, 2019 at 5:03 am

      Hi I prepare pumpkin in different way. This recipe sounds good and love to have your curry powder recipe. Do you use the Indian curry powder? I love your recipes. Very interesting.

      ★★★★

      Reply
    8. AvatarSarah says

      October 31, 2018 at 7:05 pm

      We loved it ! Added a hot chilli pepper, carrot, sweet potato to recipe, as well as Asian egg noodles instead of rice. It was delicious!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 01, 2018 at 11:37 am

        Awesome Sarah! So glad it was delicious, thanks for sharing! šŸ™‚

        Reply
    9. AvatarCaro says

      August 11, 2018 at 12:57 pm

      Try Seitan cubed!

      Reply
    10. AvatarLauri says

      October 18, 2017 at 5:43 pm

      That looks soooo delish!!! Any suggestions for someone who can’t get their hands on a pumpkin?

      Also, I am very interested in your dinner recipes, but I have been told not to have soy due to my body’s inflammatory response to it. This was discovered through a blood test, not speculation, unfortunately. Is there any easy substitution for this? I can’t have a whole lot of things, but some of those I may be able to figure out on my own. (Gluten, almonds, spelt, lentils, tomatoes, and on and on). It’s a little bit of a shock, to say the least. :).

      Thank you, Allison!

      Reply
      • Alison AndrewsAlison Andrews says

        October 19, 2017 at 6:24 am

        Hi Lauri! A butternut squash would be a good swap for pumpkin! Sorry to hear about all those intolerances, that must be quite a challenge. I’m not sure if our dinner recipes cookbook would be a good fit. Tofu is used in 6 of the recipes, and in 3 of those it could be omitted, but in the other 3 it is more integral to the recipe (like a tofu ricotta cannelloni dish for example). There is also tomato used in quite a lot of the dishes, lentils in only 1 of them. šŸ™‚

        Reply
    11. AvatarJennifer Bliss says

      October 17, 2017 at 3:34 pm

      I need this in my life and FAST! Looks and sounds terrific!

      Reply
      • Alison AndrewsAlison Andrews says

        October 17, 2017 at 3:38 pm

        Definitely! It’s a winner and just so easy! šŸ™‚

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter
    • Classic Vegan Waffles

    Vegan Desserts

    • Vegan Custard
    • Vegan Strawberry Cupcakes
    • The Most Amazing Vegan Chocolate Cake
    • Vegan Banana Bread Muffins
    • Vegan Coffee Cake
    • Vegan Strawberry Cake

    See ALL Dessert Recipes →


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright Ā© 2021 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!