This Thai pumpkin curry is cozy, comforting, and loaded with flavor! A vegan and gluten-free meal that's easy to make and perfect for a weeknight dinner.
Coat the bottom of a large pot with the oil and place it over medium heat.
When the oil is hot, add the diced onion. Sweat the onion for about 5 minutes, stirring occasionally, until it begins to soften up and become translucent.
Stir in the garlic, ginger, curry paste, and cinnamon. Sauté everything for about 1 minute, until the mixture becomes very fragrant.
Stir in the pumpkin, coconut milk, and 2 tablespoons of brown sugar. Raise the heat and bring the liquid to a boil.
Lower the heat and cover the pot. Simmer the curry for 5 minutes with the lid on, then remove the lid and continue simmering for about 10 minutes, stirring occasionally, until the sauce has thickened a bit and the pumpkin is tender.
Remove the pot from heat and stir in the basil, lime juice and salt. Adjust any other seasonings to your liking.
Serve the curry over rice with cashews on top.
*Buy a pumpkin that's at least 2 ½ pounds, so you still have plenty after removing the seeds and peel.
Nutrition information does not include rice.