Thai Pumpkin Curry: A Delicious & Easy Recipe

Introduction

This Thai Pumpkin Curry is a vibrant and comforting dish perfect for any season. It combines creamy pumpkin puree with fragrant spices and fresh vegetables for a flavorful, easy-to-make meal. Serve it over rice for a satisfying dinner that’s both nutritious and delicious.

Ingredients

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (13.5 ounce) can coconut milk, full-fat
• 2 tablespoons red curry paste (adjust to taste)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon brown sugar (or maple syrup)
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup vegetable broth
• 1 cup chopped vegetables (such as broccoli florets, green beans, or spinach)
• 1 (15 ounce) can chickpeas, rinsed and drained (or other protein source like tofu)
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving
• Salt and pepper to taste

Instructions

1. Step 1: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring frequently.
2. Step 2: Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant, stirring constantly.
3. Step 3: Add the sliced red bell pepper and cook for 3-5 minutes until slightly softened.
4. Step 4: Stir in the pumpkin puree and cook for a couple of minutes, mixing well with the vegetables.
5. Step 5: Pour in the coconut milk and stir to combine thoroughly.
6. Step 6: Add the red curry paste and stir well to dissolve it completely. Adjust the amount to your preferred spice level.
7. Step 7: Add the soy sauce (or tamari), lime juice, brown sugar (or maple syrup), turmeric powder, and cayenne pepper if using. Stir to combine and taste, adjusting seasoning as needed.
8. Step 8: Pour in the vegetable broth and bring the mixture to a simmer. Let it simmer gently for 10-15 minutes.
9. Step 9: Add the chopped vegetables and chickpeas (or tofu) to the curry. Stir well to mix everything.
10. Step 10: Continue to simmer for another 5-10 minutes, until the vegetables are tender-crisp.
11. Step 11: Taste the curry once more and adjust seasoning if necessary.
12. Step 12: Serve the curry hot over cooked rice.
13. Step 13: Garnish with fresh chopped cilantro before serving.

Tips & Variations

• For added protein, try using tofu or cooked chicken instead of chickpeas.
• Adjust the curry paste amount for milder or spicier curry according to your taste.
• Swap in seasonal vegetables based on what you have available—carrots, zucchini, or peas work well.
• Use full-fat coconut milk for a richer, creamier curry.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The curry thickens when cooled; add a splash of vegetable broth or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin as a substitute. Make sure it’s cooked until soft and pureed to a smooth consistency for the best texture.

Is this recipe suitable for vegans?

Absolutely. This recipe uses plant-based ingredients and can be made vegan by using tamari instead of soy sauce if you need gluten-free options.

Thai Pumpkin Curry: A Delicious & Easy Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

This Thai Pumpkin Curry is a vibrant, creamy, and flavorful dish perfect for a comforting meal. Combining pumpkin puree, coconut milk, red curry paste, and a medley of vegetables with protein-rich chickpeas, it’s both nutritious and easy to prepare. The curry is gently simmered to meld all the spices and ingredients, delivering a wonderful balance of sweetness, heat, and tang.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (13.5 ounce) can coconut milk, full-fat
• 2 tablespoons red curry paste (adjust to taste)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon brown sugar (or maple syrup)
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup vegetable broth
• 1 cup chopped vegetables (such as broccoli florets, green beans, or spinach)
• 1 (15 ounce) can chickpeas, rinsed and drained (or other protein source like tofu)
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving
• Salt and pepper to taste

Instructions

1. Sauté the Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir frequently to prevent burning and develop a sweet base flavor.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant. Stir constantly to release their aromatic oils without browning.
3. Incorporate the Bell Pepper: Add the sliced red bell pepper to the pot and cook for 3-5 minutes, until slightly softened but still retaining some crunch, enhancing both flavor and texture.
4. Add the Pumpkin Puree: Stir in the pumpkin puree until well combined with the vegetables. Cook for a couple of minutes to integrate it with the base flavors.
5. Introduce the Coconut Milk: Pour in the full-fat coconut milk and stir well to combine, creating a creamy sauce base for the curry.
6. Incorporate the Curry Paste: Add the red curry paste to the pot and stir thoroughly to dissolve it completely. Adjust the amount according to your preferred spice level.
7. Season the Curry: Stir in the soy sauce (or tamari), lime juice, brown sugar (or maple syrup), turmeric powder, and cayenne pepper if using. Taste the curry and adjust the seasoning with salt, pepper, or additional lime juice as needed to balance flavors.
8. Add Vegetable Broth: Pour in the vegetable broth and bring the curry to a gentle simmer. Let it simmer uncovered for 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly.
9. Incorporate the Vegetables and Chickpeas: Add the chopped vegetables (such as broccoli florets, green beans, or spinach) and rinsed chickpeas (or tofu) to the curry. Stir well to distribute evenly.
10. Cook Until Vegetables are Tender: Continue to simmer the curry for another 5-10 minutes, or until the vegetables are tender-crisp, maintaining their vibrant color and texture.
11. Taste and Adjust: Give the curry a final taste and adjust seasoning as necessary, adding more salt, lime juice, or curry paste if desired.
12. Serve Hot: Serve the Thai pumpkin curry hot, over cooked rice for a complete meal.
13. Garnish: Garnish with freshly chopped cilantro for a burst of freshness and color before serving.

Notes

• You can substitute chickpeas with tofu or your preferred protein for a variation.
• Adjust curry paste quantity to control the level of spiciness.
• Use tamari instead of soy sauce for a gluten-free option.
• Adding leafy greens like spinach at the end boosts nutrition and adds color.
• This curry reheats well and flavors deepen if allowed to sit overnight.

Keywords: Thai pumpkin curry, vegan pumpkin curry, coconut curry, easy Thai curry, vegetarian pumpkin recipe