Thai Pumpkin Curry

By on October 15, 2018

This Thai inspired Pumpkin Curry is delicious on a cool night, serve over rice with salad for a nutritious and hearty meal.


  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Chopped Onion
  • 2 tsp Curry Powder
  • 1 2/ lbs Fresh Pumpkin peeled and cubed
  • 1 14oz  Can Coconut Mile
  • 1 cup Vegetable Broth
  • 3oz  Baby Spinach
  • 1/2 cup Cashew Nuts
  • 1/4 cup pumpkin seeds
  • 1/2 cup Fresh Cilantro
  1. Heat pot over medium heat and add the oil along with the chopped onion and curry powder. Saute until soft and translucent. Add the pumpkin and stir.
  2. 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.
  3. Stir in the spinach and stir for 2 minutes.
  4. Remove from the heat and add the cashews, pumpkin seeds and cilantro, keeping a little aside for serving.
  5. Serve over rice, topped with fresh chopped cilantro pumpkin seeds and cashews.

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