Easy Thai Pumpkin Curry

Easy Thai Pumpkin Curry Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 25 mins


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)

Basmati Rice


1Put your rice on to cook.

2Add the oil to a pot along with the chopped onion and curry powder. Fry until soft and translucent. Add the pumpkin and stir.

3Add 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.

4Stir in the spinach until just wilted.

5Remove from the heat and add the cashews and cilantro, keeping a little aside for serving.

6Serve over rice, topped with fresh chopped cilantro and cashews.

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