This vegan pumpkin curry recipe is filled with healthy autumnal veg and warming spices. The addition of crunchy cashews and creamy coconut milk add a touch of indulgence. The recipe also works well with squashes or sweet potato!

Short on time? You can use a bag of prepared pumpkin or sweet potato to save time.

Click here to discover the health benefits of pumpkin!

Vegan spinach and pumpkin curry with cashew nuts

Serves 4

vegan pumpkin curry squashes root vegetables

This recipe works well with any autumnal squash (or even leftover Halloween pumpkins!)


  • Cooking oil 1 tbsp
  • Garlic clove 1, finely chopped
  • Onion 1, finely chopped
  • Fresh root ginger 2cm, peeled and grated
  • Medium curry paste 1tbsp
  • Chopped tomatos 400g
  • Light coconut milk 200g
  • Pumpkin (or other autumnal squash) 350g, peeled and cut into chunks
  • Baby spinach leaves 250g
  • Cashew nuts 60g, toasted
  • Salt and pepper, to taste


  1. Heat the oil in a medium saucepan and cook the garlic, onion and ginger together for 5 mins until softened and golden.
  2. Stir in the medium curry paste and cook for a minute longer.
  3. Then, add in the chopped tomatoes, light coconut milk and pumpkin.
  4. Simmer for 10-15 mins, stirring occasionally until the pumpkin is tender and the sauce has thickened.
  5. Stir in the baby spinach leaves and cook gently together for a couple of mins until the spinach is just cooked.
  6. Season to taste with sea salt and black pepper. Then, scatter over 60g toasted cashew nuts to serve.

Enjoy this vegan pumpkin curry recipe? Click here for some more quick, mid-week meal inspiration!