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Pumpkin Red Curry

A yummy, comforting pumpkin red curry recipe
Prep Time25 mins
Cook Time25 mins
Total Time50 mins


  • 2 tablespoons Red Curry
  • 2 cans Whole Fat Coconut Cream
  • 1 can Canned Pumpkin regular, not pumpkin pie mix
  • 1 teaspoon Cloves
  • 1 teaspoon Nutmeg
  • 2 teaspoons Cinnamon
  • Salt And Pepper


  • Lightly sautee your veggies ahead of time in fat of choice (I used coconut oil)
  • In a clean pan on low heat, add your two tablespoons of red curry. If you are very spice sensitive (which I am), add only one for now and then you can add more later. If you LOVE spice, consider adding more. I'm a spice wuss, so I maxed out on two tablespoons for this recipe.
  • Add in one can of coconut cream - mix together until red curry is disolved
  • Add in can of pumpkin, spices and other can of coconut cream - mix together until all blended/dissolved
  • Add in veggies and let meld together
  • Add salt and pepper to your taste
  • Make your riced cauliflower (or whatever other base you might want to serve it on) while letting flavors meld
  • Voila! Done!