Thai Coconut Pumpkin Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Thai curry with roasted pumpkin, coconut milk, and warming spices like cinnamon and ginger. Sweet with a touch of lime and finished with cashews and basil. A cozy vegan weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon peanut oil ((or high-heat oil of choice))
- 1 medium onion, (diced)
- 2 garlic cloves, (minced)
- 1 teaspoon fresh ginger
- 3 tablespoons vegan red curry paste, (plus more to taste (up to 5 tablespoons))
- 1/4 teaspoon ground cinnamon
- 2 pounds fresh sugar pumpkin, (peeled and cut into 1-inch pieces (you'll need about 1 small to medium-sized sugar pumpkin*))
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 2 tablespoons organic brown sugar, (plus more to taste)
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh basil, (packed)
- 1/2 teaspoon salt, (plus more to taste)
- 1/4 cup roasted cashews
- Cooked rice, (for serving)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 1411mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1462mg
- Calcium
- 91mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1411MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.