Creamy Yellow Thai Curry with Pumpkin

Creamy Yellow Thai Curry with Pumpkin

The leaves are falling, you can breath the cold air in the morning. Yes it´s fall! One of our favourite vegetables in total is the pumpkin. The most common pumpkin dish is a soup. But there are so many things you can do with pumpkins. For example a super easy and delicious Thai curry.


gluten free Vegan lactose free

1 hokkaido or butternut pumpkin, diced
3 tbs yellow curry paste
400 ml coconut cream
200 ml veggie stock
100 g cauliflower
1 big onion, chopped
3 tbs Garlic-Ginger Paste
2 thai chilis, chopped
1 tbs palm sugar
4 kaffir lime leaves
2 tsp soy sauce
Neutral oil

Mix all ingredients for the pesto in a blender and set aside.

Heat oil in a bowl and stir fry curry paste, onions, palm sugar, chilis and kaffir lime leaves for 2 minutes. Add Garlic-Ginger Paste and stir fry for another minute. Add pumpkin, stir fry for 1 minute and add coconut cream. Pour in 100 ml veggie stock. Simmer for 15 minutes on mid heat. Add cauliflower and simmer for another 5 minutes. If the sauce is to thick add more veggie stock!

Shut down heat. Season with soy sauce. Serve with fresh coriander leaves and fresh thai chilies.

Print Friendly, PDF & Email


  1. Pingback: Pumpkin & Tofu Dumplings – Love. Food. Asia.

  2. Pingback: Pumpkin & Tofu Dumplings | Love.Food.Asia.

  3. Pingback: Pumpkin and Tofu Dumplings | Love.Food.Asia.

Leave a Reply