Go Back
Vegan pumpkin curry with rice in a black bowl.
Print Recipe
4.75 from 8 votes

Thai Pumpkin Curry

This Thai inspired vegan pumpkin curry is simple and delicious and loaded with flavor. It can also be ready in 30 minutes for a hearty veggie-packed dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai-Inspired
Diet: Vegan
Servings: 4
Calories: 547kcal

Ingredients

For the Pumpkin Curry:

  • 2 Tablespoons Sesame Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 3 Cloves Garlic Crushed
  • 1 Tablespoon Fresh Ginger Minced
  • 1 Tablespoon Thai Red Curry Paste
  • 2 pounds Pumpkin (900g) Peeled and Chopped
  • 14 ounces Coconut Milk (400ml), Canned, Full Fat, Unsweetened
  • 1 cup Vegetable Stock (240ml) or Vegetable Broth
  • 3 cups Baby Spinach (90g) Chopped
  • 1 cup Roasted Salted Cashews (140g)
  • ½ cup Fresh Cilantro Chopped
  • ½ Tablespoon Coconut Sugar or Brown Sugar
  • ¼ teaspoon Sea Salt or To Taste
  • ¼ teaspoon Ground Black Pepper or To Taste

For Serving:

  • Basmati Rice
  • Roasted Salted Cashews Crushed
  • Fresh Cilantro Chopped

Instructions

  • Add sesame oil and chopped onions to a pot on medium heat and sauté until softened.
  • Add crushed garlic, minced ginger and Thai red curry paste and sauté for a minute or two until the spices are toasted.
  • Add peeled and chopped pumpkin and gently toss it with the onions and spices.
  • Add coconut milk and vegetable stock and mix in.
  • Cover the pot and bring to a simmer.
  • Then reduce the heat and leave it to simmer for around 8 minutes until the pumpkin is soft and cooked. Don't let the pumpkin get too soft or it will break up.
  • Add chopped baby spinach and stir in until just wilted.
  • Add coconut sugar, salt and pepper and stir in.
  • Add roasted salted cashews and chopped cilantro and stir in.
  • Serve over rice, topped with fresh chopped cilantro and a sprinkle of crushed roasted salted cashews.

Notes

  1. Pumpkin - if you want to save time on this recipe, buy your pumpkin already peeled and chopped.
  2. Thai red curry paste - check the label for vegan friendliness as not all brands are vegan.
  3. Salt and pepper - don't be shy with adding enough salt and pepper, if it's at all bland then just add more salt and pepper.
  4. Prep time - assumes your pumpkin is already peeled and chopped. 
  5. Storing: Leftovers can be stored (covered) in the fridge for 4-5 days and reheated in the microwave.
  6. Freezing: It's also freezer friendly for up to 3 months. Thaw in the fridge and then reheat in the microwave.
  7. Nutritional information is for the pumpkin curry only and excludes rice. 
  8. This recipe was first published in October 2017. It has been updated with new photos and an improved recipe. 

Nutrition

Serving: 1Serve | Calories: 547kcal | Carbohydrates: 36g | Protein: 11g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 638mg | Potassium: 1377mg | Fiber: 3g | Sugar: 11g | Vitamin A: 22269IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 8mg