pumpkin curry


Happy Halloween, witches!

No better way to get in the spooky spirit than to whip up a healthy, vegan, pumpkin curry to counteract all that candy we know you’ll be eating! ;) This recipe is a simple yet satisfying plant-based, gluten-free, festive meal to enjoy this spooky season.
**Note: To be cooked with monster mash playing softly in the background and paired with lots of Halloween candy ;)


Serves: 4


  • 1 ½ Tbsp coconut oil
  • 1/2 yellow onion
  • 2 Tbsp minced fresh ginger
  • 1 Tbsp minced garlic
  • 1 small red chili or serrano pepper (stem & seeds removed, thinly sliced)
  • 1 large red bell pepper (thinly sliced lengthwise)
  • 4 Tbsp red Thai curry paste
  • 4 cups or 1 lb peeled and cubed pumpkin or butternut squash
  • 3 ½ cups unsweetened coconut milk--the thicker the better
  • 2 Tbsp maple syrup
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1 Tbsp soy sauce
  • 2 Tbsp lime
  • ⅔ cup roasted cashews
  • ¼ cup fresh basil for garnish
  • Jasmine rice, brown rice, quinoa, or cauliflower rice


  1. Add coconut oil, onion, ginger, garlic, and chili to large pot. Saute for 2-3 minutes, stirring frequently.
  2. Add bell pepper and curry paste and stir. Cook for two minutes, then add the pumpkin/butternut squash and stir. Cook for 2 minutes.
  3. Add coconut milk, maple syrup, turmeric, sea salt, soy sauce, and stir. Bring to a simmer over medium heat.
  4. Once simmering, slightly reduce heat to low and cover.
  5. Cook for 10-15 minutes, stirring occasionally.
  6. Once the pumpkin is tender, add lime juice and cashews and cover, simmer for 3-4 additional minutes over low heat.
  7. Serve over rice, quinoa, or cauliflower rice.
  8. Garnish with basil and enjoy!


holding pumpkin with bracelets

October 30, 2018 by Alexandra Stroh

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