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Thai Red Kabocha Pumpkin Curry

with Chickpeas & Spinach

A gorgeous warming vegetable curry full of all those great Thai style flavours~ you can’t go wrong with this recipe; it’s a crowd-pleaser for sure and can be made in advance; as with all good curries, it is better the next day.


Don’t be put off by making your own paste – it’s easy, and you are in control of the ingredients that go in – you might not want to go back to using store-bought red curry paste again after making this; it’s delicious, free of refined oils with antiviral + immune supportive ingredients.


This curry paste is quick if you have a decent blender; throw in all the ingredients and blend; it takes less than a minute in a high-speed blender. Having a quality high-speed blender is like having your very own sous chef and dramatically cuts down on your kitchen time!