Thai Pumpkin Curry

Thai Pumpkin Curry

This recipe is truly simple and it's gluten-free and vegan. Even if you’re not a cook in any way shape or form, you will manage this recipe with ease. It’s just 10-ingredients, including the rice, and this pumpkin curry comes together in less than 45 minutes. Enjoy!!

Prep Time: 20 min | Cook Time: 25 min | Total time: 45 min

Yields: 4


1 Tbsp Olive Oil
1 Onion (chopped)
2 tsp Curry Powder
29oz (820g) Pumpkin (peeled and cubed)
1 14oz (400ml) Can Coconut Milk
1 cup (240ml) Vegetable Broth/Stock
3oz (80g) Baby Spinach
½ cup (75g) Cashew Nuts
½ cup Cilantro (chopped)
Basmati Rice


  1. Put your rice on to cook.
  2. Add the oil to a pot along with the chopped onion and curry powder. Fry until soft and translucent. Add the pumpkin and stir.
  3. Add 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.
  4. Stir in the spinach until just wilted.
  5. Remove from the heat and add the cashews and cilantro, keeping a little aside for serving.
  6. Serve over rice, topped with fresh chopped cilantro and cashews.


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Thursday, 19 September 2019
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