Pumpkin Thai Curry

Pumpkin Thai Curry

Pumpkin can be swapped for other squashes, such as butternut or uchi kuri squash.

Make sure to check the ingredients of the Thai green curry paste, as they often include anchovies making it unsuitable for vegetarians and vegans.

400g / 400ml of coconut milk is the same measurement, Full fat is recommended as reduced fat has a different consistency.

2 bags of 250g microwave rice serve a garden size amount of rice for us.


  1. Heat the olive oil in a large pan and fry the onions until softened, add the thai green curry paste and fry for a further 2 minutes. Stir in the coconut milk.
  2. Add the diced pumpkin, bring to a boil then simmer for 15 minutes until tender and can be pierced with a knife. Add the green beans and spinach, cook for a further 4-5 minutes.
  3. Serve with basmati rice.

Recipe Details

Preparation Time 10 Minutes
Cooking Time 25 Minutes
Serves 8 People


3 onions, finely chopped

1 medium pumpkin (roughly 2-3 kg), peeled, deseeded and cubed

200g fine green beans, tops and bottoms trimmed off

100g Thai green curry paste

2 x 400ml tins coconut milk

300g spinach, washed

Drizzle of olive oil

Cooked basmati rice to serve

Love it? Share it!


Tried out this recipe? Tag us in a social media post on Instagram at @thegatewaycollective on Instagram or on twitter at @thegatewaycoll !

You may also like...