This creamy pumpkin thai red curry is made with coconut milk. It’s an easy and full of flavours one-pot dinner that you can prepare super fast!
We know that cutting the pumpkin can be intimidating, but don’t fret!
Also, you can substitute the pumpkin by any kind of squash—I recommend Butternut Squash (you just have to let the curry cook a bit longer—2-3 minutes).
You can prepare it with some chickpeas and spinach for a more satisfying vegan dish. Top it with a few roasted peanuts and coriander, and serve it over some rice or rice noodles.
You’ll have an amazing complete dish!
What’s a Pumpkin Curry?
- First you need to have a beautiful pumpkin peeled and diced. Learn how to easily peel and dice it here.
- Then we add some spices (ginger, garlic) and red curry paste. The curry paste will boost the flavours of the dish.
- Finally, we add the coconut milk for a very creamy texture!
How to Cook Pumpkin Curry?
It’s easier than it sounds, I promise. Just follow the easy steps in this recipe. You have to let the pumpkin cook in coconut milk for 10-12 minutes along with some spices.
Is the Pumpkin Thai Red Curry Vegan?
Yes, it is! But you can also add some chicken for a more filling dish. Please see the list of ingredients to get all the details.
Creamy Pumpkin Thai Red Curry (Coconut Milk)
4
servings15
minutes20
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minutesThis Creamy Pumpkin Thai Red Curry is made with coconut milk. It’s an easy and full of flavours one-pot dinner that you can prepare super fast!
Ingredients
Coconut oil or butter : 2 tbsp
Onion : 1 yellow onion, cut lengthwise
Ginger : 2 tbsp grated ginger
Garlic : 3 cloves grated
Red Curry Paste : 112g (approx 6 tbsp)
Coconut milk : 2 cans of coco milk (400ml each)
Pumpkin : 4 cups of diced pumpkin (approx. ½ of a whole pumpkin) or butternut squash
Honey : 1 tbsp
Soya Sauce : 1 tbsp
Lime : Juice of 1 lime
Spinach : 4 cups of baby spinach
Chickpeas: 1 can of chickpeas (540ml)
Toppings : Peanuts and coriander
To serve with : rice or rice noodles
*Optional : You can also add chicken for a more filling meal (1-2 cooked chicken breast shredded) and add ½ cup or 1 cup of water.
Instructions
- Heat a large pot over medium heat. Once hot, sauté onion and coconut oil or butter for 2-3 minutes.
- Add ginger, garlic and red curry paste and cook for about 1 minute.
- Add 2 cans of coconut milk and stir well. Then add diced pumpkin, honey, soya sauce and juice of 1 lime. Bring to a simmer over medium heat.
- Once simmering, reduce the heat and let it cook for about 10-12 minutes, until the pumpkin is tender. *if you are using butternut squash : cook for 12-15 minutes.
- Add chickpeas and spinach and stir well for 1-2 minutes.
- Adjust seasoning and serve it over some rice or rice noodles. Top it with peanuts and coriander.
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