Description
This Thai Pumpkin Curry is a flavorful and easy-to-make dish blending creamy pumpkin puree with fragrant coconut milk and red curry paste. Packed with vegetables, chickpeas, and warming spices, it delivers a wholesome, comforting meal perfect for any day of the week. Ready in under an hour, it’s an ideal recipe for those seeking a vibrant, plant-based curry with a balance of sweet, spicy, and tangy notes.
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
- 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, stirring frequently to prevent burning and to ensure even cooking.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot. Cook for another minute, stirring constantly until fragrant to build a flavorful base for the curry.
- Incorporate the Bell Pepper: Add the sliced red bell pepper and cook for 3-5 minutes until slightly softened, enhancing the curry with subtle sweetness and texture.
- Add the Pumpkin Puree: Stir in the pumpkin puree, ensuring it’s well mixed with the vegetables. Cook for a couple of minutes to allow the flavors to meld.
- Introduce the Coconut Milk: Pour in the full-fat coconut milk and stir to combine, contributing creaminess and richness to the curry.
- Incorporate the Curry Paste: Add the red curry paste and stir well to dissolve it completely into the sauce. Adjust the amount based on your preferred heat level.
- Season the Curry: Add soy sauce (or tamari if gluten-free), lime juice, brown sugar (or maple syrup), turmeric powder, and cayenne pepper if using. Stir well and taste, adjusting seasoning as needed to balance sweet, salty, and spicy notes.
- Add Vegetable Broth: Pour in the vegetable broth and bring the curry to a simmer. Let it simmer uncovered for 10-15 minutes to allow the flavors to intensify and the sauce to thicken slightly.
- Incorporate the Vegetables and Chickpeas: Add the chopped vegetables like broccoli, green beans, or spinach along with the rinsed and drained chickpeas or tofu. Stir well to combine evenly.
- Cook Until Vegetables are Tender: Continue simmering the curry for another 5-10 minutes until the vegetables are tender-crisp, maintaining their color and texture.
- Taste and Adjust: Give the curry one final taste and adjust seasoning as needed, adding salt, pepper, or lime juice for brightness.
- Serve Hot: Serve the Thai pumpkin curry hot over a bed of cooked rice for a satisfying, complete meal.
- Garnish: Garnish with freshly chopped cilantro to add freshness and a pop of color before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Adjust the red curry paste according to your spice preference for mild to hotter curry.
- Substitute chickpeas with tofu or other plant-based proteins if preferred.
- Vegetables such as broccoli, green beans, and spinach provide great texture and nutrition, but feel free to use what’s in season or available.
- For a gluten-free version, use tamari instead of soy sauce.
- Garnish with fresh cilantro or add a squeeze of lime for additional brightness.
- This curry keeps well and tastes even better the next day, perfect for meal prep.
