Go Back
+ servings
5 from 2 votes
Bowl of Pumpkin Curry, rice, and cashew on a wooden surface.
Thai Coconut Pumpkin Curry
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins

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.

Course: Entree
Cuisine: American, Thai
Servings: 4
Calories: 323 kcal
Author: Alissa Saenz
  • 1 tablespoon peanut oil (or high-heat oil of choice)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger
  • 3 tablespoons vegan red curry paste, plus more to taste (up to 5 tablespoons)
  • ¼ teaspoon ground cinnamon
  • 2 pounds fresh sugar pumpkin, peeled and cut into 1-inch pieces (you'll need about 1 small to medium-sized sugar pumpkin*)
  • 1 (14 ounce or 400 ml) can full-fat coconut milk
  • 2 tablespoons organic brown sugar, plus more to taste
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh basil, packed
  • ½ teaspoon salt, plus more to taste
  • ¼ cup roasted cashews
  • Cooked rice, for serving
  1. Coat the bottom of a large pot with the oil and place it over medium heat.

  2. 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.

  3. Stir in the garlic, ginger, curry paste, and cinnamon. Sauté everything for about 1 minute, until the mixture becomes very fragrant.

  4. Stir in the pumpkin, coconut milk, and 2 tablespoons of brown sugar. Raise the heat and bring the liquid to a boil.

  5. 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.

  6. Remove the pot from heat and stir in the basil, lime juice and salt. Adjust any other seasonings to your liking.

  7. Serve the curry over rice with cashews on top.

Recipe Notes

*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.

Nutrition Facts
Thai Coconut Pumpkin Curry
Amount Per Serving (1.5 cups)
Calories 323 Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Saturated Fat 12.8g64%
Sodium 599mg25%
Potassium 585mg17%
Carbohydrates 34.4g11%
Fiber 7.6g30%
Sugar 15.2g17%
Protein 5.7g11%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.