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?!
Easy 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!
- 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.
More Delicious Recipes:
The BEST Crispy Tofu for this Pumpkin Curry
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Coconut Pumpkin Curry
- 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
- 1 can full fat coconut milk
- 1 can pumpkin puree
- 3–4 Tbsp Red Curry Paste (I used Thai Kitchen)
- 1 Tbsp Ginger, minced
- 2 Tbsp Soy Sauce or Coconut Aminos (low sodium)
- 2–3 Tbsp Coconut Sugar
- 2–3 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
- Use a large cutting board to dice/mince and prep all of your vegetables.
- 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.
- Add curry paste and sauté for a few more minutes. Continue adding splashes of veg broth to prevent from sticking to the pot.
- Add butternut squash/pumpkin and red bell pepper. Sauté for about 5 more minutes.
- Add coconut milk, pumpkin puree, vegetable broth, coconut sugar, soy sauce, salt and bring to a very low simmer. Simmer for 15 minutes.
- After 15 minutes has passed, taste the broth and adjust spices and seasonings to taste.
- 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.
- Turn pot off and add cashews. Serve immediately and top off with fresh cilantro, Thai basil and chili flakes.
- Prep Time: 15
- Cook Time: 30
- Category: Soups
- Method: Stove
- Cuisine: Thai
Keywords: coconut pumpkin curry, vegan thai curry, pumpkin curry, vegan curry
