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Creamy One-Pot Pumpkin Curry
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Creamy One-Pot Pumpkin Curry

The pumpkin adds a creamy sweetness to this curry and once you add all of those aromatic Thai spices, let’s just say you’ll fall in love with it.
Course Main Course
Cuisine Thai
Keyword Curry, Pumpkin, pumpkin spice
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Author Happy as a Yam Recipes

Ingredients

  • 2 Tbsp olive oil
  • 1 tsp garlic, pressed 
  • 1 tsp ginger, grated
  • 1 cup pumpkin, cubed
  • 1 cup carrots, sliced
  • ½ head cauliflower, cut into florets
  • 1 cup red peppers
  • 3 cups fresh spinach, chopped (or 1 cup frozen)
  • 1 cup pumpkin puree
  • 2 Tbsp Thai Kitchen Red curry paste
  • 1 Tbsp crushed chili peppers
  • 1 can (398ml or 14 oz) full fat coconut milk
  • 1 cup 1 cup of cashews
  • Coriander, chopped
  • Salt & pepper

Instructions

  • Heat a large skillet to medium-low. Add olive oil, garlic and ginger and fry for 1-2 minutes stirring constantly. 
  • Then, add your pumpkin, carrots, cauliflower floret, red peppers and fry for 5 minutes or until florets start to tenderize. 
  • Throw in your spinach, pumpkin puree, coconut milk, curry paste, cashews and chili flakes. Simmer for 15 minutes till vegetables are tender. If it looks too thick add a little water until you have the desired consistency. Season with salt and pepper.
  • Serve over rice and garnish with extra chili flakes and coriander.ÂÂÂ