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.
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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.
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!
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:
- Butternut Squash and Black Bean Vegan Enchiladas
- Butternut Squash Curry Bowls
- Vegan Chickpea Burgers
- Stuffed Roasted Butternut
- Vegan Mushroom Risotto
- Vegan Cottage Pie
There’s heaps more, but I reckon that’ll do for now!
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!)
Easy Thai Pumpkin Curry
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Prep Time: 20 mins - Cook Time: 25 mins
- Total Time: 45 minutes
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Yield: 4 -
Category: Entree, Dinner, Mains -
Cuisine: Vegan, Gluten-Free
Print Recipe
Pin RecipeDescription
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
- Put your rice on to cook.
- Add the oil to a pot along with the chopped onion and curry powder. Fry until soft and translucent. Add the pumpkin and stir.
- 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.
- Stir in the spinach until just wilted.
- Remove from the heat and add the cashews and cilantro, keeping a little aside for serving.
- 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.
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
I need this in my life and FAST! Looks and sounds terrific!
Definitely! It’s a winner and just so easy! 🙂
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!
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. 🙂