Vegan One Pot Pumpkin Curry

Pumpkin isn’t just for sweet recipes—it is also great in this savory and spicy One Pot Pumpkin Curry.

5 from 1 vote

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Course: Main Dishes

Cuisine: Thai-Inspired

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 505kcal

In a large skillet or wok, heat 2 tablespoons coconut oil over medium-high heat until melted. Add in 1 large red bell pepper, 6 cloves garlic, and 1 small red chili pepper. Cook until veggies are just slightly tender and fragrant, about 3 minutes.
Add in ¼ cup tomato paste, 2-4 tablespoons red curry paste, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, and 1 tablespoon sriracha. Stir well and cook over heat for 1-2 minutes to activate the spices.
Add in 1 small pie pumpkin and 14 ounces canned full-fat coconut milk. Bring to a boil, and then reduce heat and simmer until the pumpkin is just fork-tender, but not mushy—about 10 minutes.
Remove from heat. Stir in ⅔ cup unsalted raw cashews, Juice and zest of 1 lime, and ¼ teaspoon sea salt. Serve over top of rice or noodles, and garnish with fresh cilantro and fresh lime wedges before serving.

The flavor and heat of curry paste can vary widely between brands. I recommend starting out with two tablespoons of curry paste, then taste and add more if needed.

Frozen cubed butternut squash or pumpkin both work great in this too if you’re crunched on time and don’t want to hack at a pumpkin. Find them in the frozen veggie section of most major supermarkets.

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