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Paleo Pumpkin Cashew Curry

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I love me some Thai food in China.  But I enjoy not wearing pants MORE.  I stumbled upon this recipe when I walked into my pantry and gathered all the items I thought would taste good together.  I call this style, “Gorilla Cooking” because you literally just use whatever you have to make the best dish possible! This is a great way to impress company because it’s so easy to make soooo much food for practically nothing.  Total cost in China: 100 RMB MAX ($16ish) and it feeds 3-4 people.   Feel free to add pre-cooked chicken or beef into the dish to load up on protein!

pumpkin curry

1 can of coconut milk (not cream or water)
½ a pumpkin (cut off the exterior and gut the seeds)
1 cup of halved cashews
3 cloves of garlic (or more!)
2 Limes (Only the juice)
½ diced onion
1/3 of diced green onion
1 tablespoon of curry powder
2 pinches of salt
Olive or coconut oil

Option: Garnish with Cilantro


1. Dice up the pumpkin into quarter sized squares. Rub olive oil all over them and pop them in the oven for 20 minutes at 225 or until you can stick a fork clean through them.

2. While the pumpkin is cooking, heat up a deep skillet or wok and sprinkle a bit of olive oil on the pan.  Add the whole can of coconut milk and allow it to come to a low simmer.  Keep the fire at a medium temperature and it should never being boiling aggressively!

3. Once it’s simmering (aka there are small bubbles all over), add all of the other ingredients (except the pumpkin) and stir slowly every so often for ten minutes while everything boils down.

4. After the pumpkin has cooled down, put it in the coconut curry mix.  If you want bigger chucks of pumpkin in your curry, try adding only half of the pumpkin first!  Start stirring CAREFULLY and the pumpkin should melt right into the coconut milk.

5. Add the second half of the pumpkin after the first half is nearly melted into the curry mix.

6. Enjoy when you’re content with the pumpkin chunk size.


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