Vegan Pumpkin Red Curry
Cozy, deeply aromatic, and built entirely from plants, this red curry is the kind of bowl that makes you forget you ever wanted anything else for dinner. Full-fat coconut milk and a generous scoop of red curry paste form a rich, velvety sauce that clings to every cube of tender pumpkin and hearty chickpea — no cream, no fish sauce, no shortcuts needed. Blooming the curry paste in coconut oil with garlic and fresh ginger before the liquid goes in is the move that takes this from good to genuinely great, coaxing out a toasty depth that store-bought paste alone can't deliver. A splash of soy sauce, a pinch of brown sugar, and a squeeze of fresh lime at the end balance the heat with just enough brightness and sweetness to keep every bite interesting. Baby spinach wilts in at the last minute, adding color and a little extra nutrition without any fuss. Served over jasmine rice with cilantro and lime wedges, it makes four satisfying portions that feel far more indulgent than the ingredient list would suggest.
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 3 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 lb pumpkin or butternut squash, peeled and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp soy sauce or tamari
- 1 tsp brown sugar
- 2 tbsp fresh lime juice
- 2 cups baby spinach or chopped kale
- salt, to taste
For serving
- cooked jasmine rice, for serving
- fresh cilantro, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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