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Thai Pumpkin Curry


2 tablespoons sesame oil
1 yellow or white onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon Thai Red Curry Paste
2 pounds sugar pie pumpkin, peeled and chopped
14 ounces full fat and unsweetened coconut milk
1 cup vegetable broth or stock
3 cups spinach, chopped
1 cup cashews, roasted and salted
½ cup fresh cilantro, chopped
½ tablespoon coconut sugar or brown sugar
¼ teaspoon sea salt or to taste
¼ teaspoon black pepper

For Serving:
Basmati rice
roasted salted cashews, crushed
fresh cilantro, chopped


  1. Add the sesame oil and chopped onions to a pot on medium heat and sauté until softened. Add garlic, ginger and Thai red curry paste and sauté for a minute or two until the spices are toasted.
  2. Add the pumpkin and gently toss it with the onions and spices. Add coconut milk and vegetable stock and mix in. Cover the pot and bring to a simmer.
  3. Reduce the heat and leave it to simmer for around 8 minutes until the pumpkin is soft and cooked. Don’t let the pumpkin get too soft or it will break up.
  4. Add the spinach and stir in until just wilted. Add coconut sugar, salt and pepper and stir in. Add roasted salted cashews and chopped cilantro and stir in.
  5. Serve over rice, topped with fresh chopped cilantro and a sprinkle of crushed roasted salted cashews.