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.  

Creamy One-Pot Pumpkin Curry [Vegan]



Cooking Time




  • 2 tablespoons olive oil
  • 1 teaspoon garlic, pressed
  • 1 teaspoon ginger, grated
  • 1 cup pumpkin, cubed
  • 1 cup carrots, sliced
  • 1/2 head cauliflower, cut into florets
  • 1 cup red peppers
  • 3 cups fresh spinach, chopped (or 1 cup frozen)
  • 1 cup pumpkin puree
  • 2 tablespoons Red curry paste
  • 1 tablespoon crushed chili peppers
  • 1 can full fat coconut milk
  • 1 cup of cashews
  • Coriander, chopped
  • Salt & pepper


  1. Heat a large skillet to medium-low. Add olive oil, garlic, and ginger and fry for 1-2 minutes stirring constantly.
  2. Then, add your pumpkin, carrots, cauliflower floret, red peppers and fry for 5 minutes or until florets start to tenderize.
  3. 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.
  4. Serve over rice and garnish with extra chili flakes and coriander.