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Vegan Pumpkin Curry

Easy Thai Pumpkin Curry


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

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