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–+ servings
Bowl of Pumpkin Curry, rice, and cashew on a wooden surface.
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5 from 3 votes

Thai Coconut Pumpkin Curry

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.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Entree
Cuisine: American, Thai
Servings: 4
Calories: 323kcal
Author: Alissa Saenz

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

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

Serving: 1.5cups | Calories: 323kcal | Carbohydrates: 34.4g | Protein: 5.7g | Fat: 19.8g | Saturated Fat: 12.8g | Sodium: 599mg | Potassium: 585mg | Fiber: 7.6g | Sugar: 15.2g | Calcium: 96mg | Iron: 4mg