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Thai Pumpkin Curry: A Delicious & Easy Recipe

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★★★★★

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.

Ingredients

Scale

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

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