Coconut Pumpkin Curry

This coconut pumpkin curry is cozy, comforting, flavorful, and nutritious! It’s also super easy to make and perfect for the winter months. It’s one of those dishes that everyone can enjoy because it’s vegan, nutritious, there is also a gluten-free option. Did I mention it’s also super easy to make?!

coconut pumpkin curry

Easy Coconut Pumpkin Curry

There is nothing better than making a cozy pumpkin curry on a cool autumn day. This here is a recipe for a 1-pot curry because ain’t nobody got time to wash all those dishes. This recipe was inspired by one of my favorite Thai restaurants in town. Super excited to be able to share this with you all and be able to remake it in my very own kitchen!
 
The slight sweetness of the coconut milk complements the spices perfectly to give you a flavorful and comforting meal. Try making this for a date night in with your significant other or for a weekend dinner with the family. I have yet to meet anyone that is not a fan of this curry!
vegan coconut pumpkin curry

Tips to Make YOUR Best Coconut Pumpkin Curry

The best part of recipes iS that you can make it your own. Add more of the ingredients that you love and less of the ones you don’t.

This curry is also big on textures; from the creamy broth to the meaty pumpkin chunks, to the crunchy roasted cashews. I love adding broccoli because it absorbs the broth so well making your bite extra flavorful and juicy. I also love adding zucchini and red bell peppers! 

Substitues and tips:
 
  • You don’t necessarily need to add pumpkin chunks – sometimes the pumpkin puree is enough. If you want to add a different type of pumpkin, that works too! You can add acorn squash, butternut, crookneck pumpkin or any of your favorite squashes/pumpkins.
  • I do not recommend substituting coconut milk for any other type of milk. This one has the perfect texture, fat content, and flavor for this curry.
  • Other vegetables that work well with this curry include cauliflower, carrots, other types of bell peppers and green beans.
  • Instead of coconut sugar you may use maple syrup, cane sugar or exclude sugar. I prefer using at least a bit of sugar, it really makes a difference!
  • You can either choose red curry or yellow curry paste, both work extremely well! my favorite is red curry paste for this recipe. I like the Thai Kitchen brand.
vegan coconut pumpkin curry

More Delicious Recipes:

The BEST Crispy Tofu for this Pumpkin Curry

Vegan Lentil Curry Soup

Chick’n Tortilla Soup

Cozy Autumn Vegetable Soup

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coconut pumpkin curry

Coconut Pumpkin Curry


  • Author: Anna Rios
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Diet: Vegan

Description

This coconut pumpkin curry is cozy, comforting, flavorful, and nutritious! It’s also super easy to make and perfect for the winter months. It’s one of those dishes that everyone can enjoy because it’s vegan, nutritious, there is also a gluten-free option. Did I mention it’s also super easy to make?!


Ingredients

Scale
  • 1 can full fat coconut milk
  • 1 can pumpkin puree
  • 34 Tbsp Red Curry Paste (I used Thai Kitchen)
  • 1 Tbsp Ginger, minced
  • 2 Tbsp Soy Sauce or Coconut Aminos (low sodium)
  • 23 Tbsp Coconut Sugar
  • 23 cups Vegetable Broth (depends how thick you want it)
  • 1 Tbsp Garlic, minced
  • 1 1/2 cup Pumpkin or Butternut Squash, diced/cubed
  • 1 small onion, diced
  • 1 large jalapeño
  • 1 red Bell Pepper
  • 1 cup Broccoli florets
  • 1 cup Cashews, roasted
  • Salt to taste

Instructions

  1. Use a large cutting board to dice/mince and prep all of your vegetables.
  2. Heat a large pot over medium-high heat. Add a splash of vegetable broth, ginger, garlic, onion, peppers and sauté for about 5 minutes, stirring frequently. Add more veg broth splashes as needed.
  3. Add curry paste and sauté for a few more minutes. Continue adding splashes of veg broth to prevent from sticking to the pot.
  4. Add butternut squash/pumpkin and red bell pepper. Sauté for about 5 more minutes.
  5. Add coconut milk, pumpkin puree, vegetable broth, coconut sugar, soy sauce, salt and bring to a very low simmer. Simmer for 15 minutes.
  6. After 15 minutes has passed, taste the broth and adjust spices and seasonings to taste.
  7. Add broccoli and simmer for 5 more minutes. Take out about 1 cup of pumpkin and butternut squash chunks. Blend and add puree back into the pot. This helps create a thicker broth.
  8. Turn pot off and add cashews. Serve immediately and top off with fresh cilantro, Thai basil and chili flakes.
  • Category: Soups
  • Method: Stove
  • Cuisine: Thai

Keywords: coconut pumpkin curry, vegan thai curry, pumpkin curry, vegan curry

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