Thai Pumpkin Coconut Curry

Plan for: 30 minutes
Yield: 6 servings

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  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 tbsp minced ginger
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds removed and minced
  • 2 cups pumpkin or butternut squash, peeled and cubed
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 tsp salt, or to taste
  • 1 tsp ground coriander
  • 2 tsp curry powder
  • 1/2 tsp chili powder (adjust to taste)
  • 1 can (14 oz) coconut milk
  • 1/2 cup HOPE Thai
  • Coconut Curry Hummus
  • Fresh cilantro, chopped (for garnish)
  • Peanuts, chopped (for garnish)


  1. In a large pan, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until it starts to softenAdd minced ginger and garlic, followed by the minced jalapeño and spices. Sauté for about 1-2 minutes until fragrant.
  3. Stir in the cubed pumpkin or butternut squash, sliced red bell pepper, and broccoli florets. Cook for 5 minutes, stirring occasionally.
  4. Add HOPE Thai Coconut Curry Hummus and coconut milk to the pan.
  5. Stir until the hummus is well incorporated into the coconut milk and the sauce is smooth.
  6. Reduce the heat to low, cover the pan, and let the curry simmer for about 15-20 minutes, or until the vegetables are tender.
  7. Taste and adjust the seasoning if needed, adding more salt or chili powder according to your preference.
  8. Serve over cooked rice and garnish with chopped fresh cilantro and peanuts and ENJOY!

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