Easy Thai Pumpkin Curry

Easy Thai Pumpkin Curry Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes


For the Pumpkin Curry:

1 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

2 tsp Curry Powder

29 ounces Pumpkin (820g) Peeled and Cubed

14 ounces Canned Coconut Milk (400ml), Full Fat, Unsweetened

1 cup Vegetable Stock (240ml)

3 cups Baby Spinach (90g)

1/2 cup Cashew Nuts (75g)

1/2 cup Cilantro chopped

Salt and Pepper To Taste

For Serving:

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. Add salt and pepper to taste.

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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