Sometimes I’m craving something equally comforting and fresh, and so my bright and fresh pumpkin red curry was born. Packed with a rainbow of vegetables, in a creamy red curry sauce, topped with crunchy cashews and bright red capsicum, this curry makes me happy just looking at it (but I highly recommend eating it!)
What’s in this pumpkin red Thai curry?
It’s super quick and simple to make. It takes just a couple of pantry staples – coconut oil, coconut cream, cashews and red curry paste (Panang also works wonderfully). Plus some fresh colourful vegetables – onion, pumpkin, leafy greens (eg. kale, spinach or silverbeet), red capsicum and coriander.
Allow 10 minutes to prep all your veggies and 20-25 minutes cooking time, depending on your pumpkin and stovetop. Serve with plain basmati rice or for a real treat coconut basmati rice. Lemon or lime wedges to squeeze are also a yummy addition to the table.
Is Thai red curry paste vegan?
Not all Thai curry pastes are vegan as most contain shrimp paste so check your labels. I use Ayam brand as their Red, Panang and Massaman curry pastes are vegan. It is available at major supermarkets and Asian markets (in Australia) and their website includes a label on the vegan friendly ones.
Does it matter which coconut cream I use?
Kinda, yeah. I use Woolworths macro brand organic coconut cream for everything. It has one of the highest coconut kernel extract (82%) out there, behind Ayam brand (100%). The cheaper and lower coconut % just don’t get the same creamy consistency and full coconut taste.
What do I do with leftover curry?
This recipe gives us enough pumpkin red curry for 2 hungry adults and a toddler, when served with rice. Double the recipe to get up to 5 servings or for leftovers. This meal is best fresh, but if you want leftovers, leave the toppings off (capsicum, cashews and coriander garnish) and add them after you have reheated. The pumpkin curry will keep for up to 3 days. You may need to add a tbsp of water to help loosen it when you reheat.
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s
Love curry? Then you might also enjoy our Butter Chickpea Curry or Simple Dahl Lentil Curry.
Bright and fresh pumpkin red Thai curry
Ingredients
- 1 tbsp coconut oil
- ½ onion - sliced, brown or red, which ever you have available
- 1 tbsp red curry paste
- 400 ml coconut cream - 1 tin
- 400 ml water - refill the tin
- ½ butternut pumpkin - cut approx 2cm cubed (about 3 cups)
- 2 cups leafy greens - stems removed and chopped, leaves removed and chopped (kale, spinach or silverbeet work well)
- ½ cup coriander - finely chopped (reserve a few stems for garnish)
- ½ red capsicum - sliced
- ½ cup cashews - roughly chopped
Instructions
- In a large pot, heat the coconut oil and saute the onion on medium-high heat for 2 minutes. Add the curry paste and stir-fry for a further 2 minutes until fragrant.
- Add the pumpkin, stems of the greens, coconut cream and water to the pot. Bring it to the boil, then simmer for 10 minutes with the lid on. Remove the lid and continue to simmer uncovered for a further 5 minutes.
- Once the pumpkin is cooked though, add your greens and chopped coriander and cook for a further 2 minutes, then remove from the heat and replace the lid until ready to serve.
- To serve, lay down a bed of rice, top with pumpkin curry, then capsicum, cashews and coriander garnish.
I made this with Panang curry paste and it was soooooo good. Also added brocollini. Thanks!
Yum, sounds great 🙂 Thanks for your review!