Easy Thai Pumpkin Curry

Source

https://lovingitvegan.com/easy-thai-pumpkin-curry/

Ingredients

• 30ml sesame oil (2 Tbsp)
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 1 Tbsp fresh ginger, minced
• 1 Tbsp Thai red curry paste
• 900g pumpkin, peeled and chopped (~2 lb) — buy pre-cut to save time
• 400ml canned full-fat unsweetened coconut milk (1 can, 14 oz)
• 240ml vegetable stock (1 cup)
• 90g baby spinach, chopped (3 cups)
• 140g roasted salted cashews (1 cup)
• 30g fresh cilantro, chopped (~½ cup)
• ½ Tbsp coconut sugar or brown sugar
• ¼ tsp sea salt (or to taste)
• ¼ tsp ground black pepper (or to taste)

For Serving

• Basmati rice
• Roasted salted cashews, crushed
• Fresh cilantro, chopped

Instructions

1. Sauté onion in sesame oil until softened.
2. Add garlic, ginger, Thai red curry paste — sauté 1–2 min until spices toasted.
3. Add pumpkin, toss with onion and spices.
4. Add coconut milk and vegetable stock. Mix.
5. Cover, bring to simmer. Reduce heat, simmer ~8 min until pumpkin is soft but not breaking up.
6. Add baby spinach, stir until just wilted.
7. Add coconut sugar, salt, and pepper.
8. Add roasted salted cashews and cilantro. Stir.
9. Serve over basmati rice, topped with crushed cashews and fresh cilantro.

Tips & Notes

• Serves 4. Quick, simple, and Thai-inspired.
• Curry paste: Check brand for vegan friendliness — not all are vegan.
• Salt & pepper: Don’t be shy. If bland, add more.
• Prep time: Assumes pre-peeled and chopped pumpkin.
• Fridge: 4–5 days. Freezer: 3 months.
• Nutrition per serve (excl. rice): 547 kcal, 36g carbs, 11g protein, 45g fat.