I recently picked up my co-op share, and found that one bag was super light while the other was exceptionally heavy. My curiosity was immediately piqued, “what hidden treasures lay at the bottom of this heavy bag?” I carefully unloaded all of the produce lying on top, which included cauliflower, apples, pears and peppers, and to my delight I found a giant cheese pumpkin at the bottom of the bag!  Cheese pumpkins aren’t cheesy at all, but their name comes from their resemblance to a large wheel of cheese. (I prefer to think of it as a large wheel of Daiya.) I had never made one before, so I accepted the challenge my co-op share had presented me with, and headed to the kitchen to make a large pot warm curry – the first one I’ve made since the weather turned cool. The onion, carrots and spinach I used were also from my co-op share, and the pumpkin was so large that I only used half of it for this recipe, so look for the other half in another recipe soon.



  • 1 medium onion, diced
  • 1 tablespoon coconut oil
  • 3 tablespoons red curry paste
  • 13.5 ounce can coconut milk
  • 1 cup vegetable broth
  • 4 cups cheese pumpkin, kabocha squash or butternut squash, peeled and cut into small cubes
  • 3 medium carrots, sliced
  • 1 ½ cups cooked chickpeas
  • 2 cups spinach, chopped
  • 2 tablespoons thinly sliced basil leaves



  1. Heat coconut oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until it turns translucent and starts to brown a little.
  2. Stir in the curry paste, broth and coconut milk. Add the carrots, squash and chickpeas and bring to a simmer. Partially cover the pot, reduce hit to medium low and simmer for 20 minutes, or until the vegetables are tender.
  3. Mix in the spinach until just wilted and top with the sliced basil.
  4. Serve hot with cooked brown rice and enjoy!


Serves 4 – 6


I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.


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