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ByLaura Lawless, BASc Published Last updated
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This easy Thai Pumpkin Curry is a delicious vegan meal. You will love the creamy sauce made from coconut milk, pumpkin purée and red curry paste, combined with fresh vegetables like broccoli, carrots and bell pepper. A healthy weeknight meal that is also perfect for meal prep!
If you’re looking for more healthy dinner ideas, check out my vegan Slow Cooker Tikka Masala!
ThaI Pumpkin Curry
‘Tis the season for all things pumpkin and pumpkin spice! But maybe you’re like me and feeling a bit overloaded with the pumpkin spice sweets. May I suggest this Thai Pumpkin Curry?
This dish is loaded with amazing curry flavour. I love that the pumpkin purée adds to the creaminess of the coconut milk to make the most delicious sauce. This curry is also perfect for meal prep because the flavour develops even more while it sits in the fridge.
The curry is fairly thick so you can eat it on its own, but it pairs perfectly with jasmine rice. If you have an Instant Pot, I suggest using it to make your rice! I’ve tried this recipe and it works like a charm.
Don’t have time to make this now? Pin it for later!
Ingredients in Thai Pumpkin Curry
- Coconut oil – olive oil will work, too
- Yellow onion
- Garlic
- Red curry paste – I used the Thai Kitchen brand
- Grated ginger – I buy a refrigerated tube of ginger paste at the store to save time
- Canned coconut milk – light or full fat will both work
- Pumpkin purée – be sure you’re buying plain pumpkin (not pumpkin pie filling) or you’ll be in for a surprise!
- Cooked chickpeas – a 15oz can or about 1.5 cups
- Broccoli
- Bell peppers
- Carrots – be sure to slice thinly so they don’t take too long to cook!
- Sea Salt
- Lime juice – freshly squeezed
- Jasmine rice – if desired for serving
How to make Thai Pumpkin Curry
1. Heat coconut oil over medium heat in a large sauce pan or dutch oven. Add onion and sauté until softened, about 3 minutes. Add the minced garlic and sauté another 30 seconds until fragrant, then add the red curry paste and grated ginger and stir quickly until onions are evenly coated.
2. Add the coconut milk and pumpkin purée and stir until well combined, then add the broccoli, bell peppers, chickpeas, carrots and sea salt. Stir until everything is evenly distributed. Cover and bring to a boil, then turn the heat down to medium-low and continue to cook covered for about 15 minutes, stirring occasionally to prevent the curry from sticking to the bottom of the pan.
3. Uncover and continue to cook until the carrots reach your desired tenderness. Add a small amount of water if you find the curry is getting too thick. Once the carrots are done, add a squeeze of lime juice to brighten the flavours (to taste) and season with more salt, if desired.
Other vegan meal ideas
- Quinoa Salad with Lemon Dill Dressing
- Pasta with Creamy Vegan Butternut Squash Sauce
- Vegan Stuffed Squash with Miso Maple Gravy
Leave a comment below if you have any questions and follow along onPinterestfor more great meal ideas!
Thai Pumpkin Curry
Laura Lawless, BASc
This easy Thai Pumpkin Curry is a delicious vegan meal. You will love the creamy sauce made from coconut milk, pumpkin purée and red curry paste, combined with fresh vegetables like broccoli, carrots and bell pepper. A healthy weeknight meal that is also perfect for meal prep!
5 from 11 votes
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Servings 4
Calories 399
Prep Time 20 minutes mins
Total Time 45 minutes mins
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 tablespoon grated ginger (or store-bought ginger paste)
- 1 15oz can coconut milk
- 1 cup pumpkin purée
- 3 cups broccoli florets
- 2 bell peppers (red, yellow or orange) (sliced thinly and then in half)
- 1 15oz can chickpeas (about 1.5 cups cooked)
- 1 cup carrots, thinly sliced (about 3 medium carrots)
- 1 teaspoon sea salt (or to taste)
- freshly squeezed lime juice (to taste)
Instructions
Heat coconut oil over medium heat in a large sauce pan or dutch oven. Add onion and sauté until softened, about 3 minutes. Add the minced garlic and sauté another 30 seconds until fragrant, then add the red curry paste and grated ginger and stir quickly until onions are evenly coated.
Add the coconut milk and pumpkin purée and stir until well combined, then add the broccoli, bell peppers, chickpeas, carrots and sea salt. Stir until everything is evenly distributed. Cover and bring to a boil, then turn the heat down to medium-low and continue to cook covered for about 15 minutes, stirring occasionally to prevent the curry from sticking to the bottom of the pan.
Uncover and continue to cook until the carrots reach your desired tenderness. Add a small amount of water if you find the curry is getting too thick. Once the carrots are done, add a squeeze of lime juice to brighten the flavours (to taste) and season with more salt, if desired. Serve immediately with jasmine rice or divide among 4 glass containers for meal prep. Store in the refrigerator and consume within 4 days.
Notes
- Nutrition estimate reflects only the curry, without rice.
Nutrition Estimate
Calories: 399kcal | Carbohydrates: 39g | Protein: 11g | Fat: 24g | Saturated Fat: 20g | Sodium: 650mg | Potassium: 984mg | Fiber: 11g | Sugar: 12g | Vitamin A: 18364IU | Vitamin C: 146mg | Calcium: 129mg | Iron: 7mg
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
