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Pumpkin Thai Curry

Savory Pumpkin Thai Curry: A Creamy Vegan Indulgence

Pumpkin Thai Curry is a creamy vegan delight, ready in just 25 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Cooking Oil Coconut oil for flavor.
  • 1 medium Onion Yellow onion works beautifully.
  • 3 cloves Garlic Cloves Can swap with garlic powder.
  • 1 tablespoon Fresh Ginger Optional.
For the Veggies
  • 1 medium Red Bell Pepper Sweet and colorful.
  • 1 medium Orange/Yellow Bell Pepper Substitute with more red if desired.
  • 3 cups Diced Pumpkin Sugar pumpkins or kabocha squash recommended.
For the Flavor
  • 2 tablespoons Thai Red Curry Paste Adjust for heat level.
  • 1 teaspoon Ground Turmeric Optional but recommended.
  • 1 teaspoon Ground Cumin Coriander is a substitute.
  • 1 teaspoon Kosher Salt Sea salt can be substituted.
  • 1 teaspoon Freshly Ground Black Pepper Adjust to taste.
  • 3 leaves Makrut Lime Leaves Use bay leaves if unavailable.
  • 1 tablespoon Fish Sauce Use vegetarian alternative if desired.
For the Creaminess
  • 1 can Full-fat Coconut Milk Light version works for lower calories.
  • 2 cups Vegetable or Chicken Broth Low-sodium preferred.
For the Protein
  • 1 can Chickpeas Tofu can be used as an alternative.
For Garnishing & Serving
  • 2 cups Spinach Leaves Kale can be used instead.
  • 1/4 cup Chopped Cilantro Parsley is a substitute.
  • 2 tablespoons Lime Juice Freshly squeezed is best.
  • 1 tablespoon Palm Sugar or Brown Sugar Regular sugar can substitute.

Equipment

  • Skillet
  • Dutch oven
  • Immersion blender

Method
 

Step-by-Step Instructions for Pumpkin Thai Curry
  1. In a medium skillet, heat 1 tablespoon of cooking oil over medium-high heat. Add the diced red and orange bell peppers, sautéing for about 5 minutes until they soften and become slightly caramelized. Remove and set aside.
  2. In a Dutch oven, heat the remaining tablespoon of oil over medium heat. Add diced onions and cook for 5 minutes. Toss in minced garlic, Thai red curry paste, ground turmeric, and cumin, cooking for an additional minute.
  3. Stir in the diced pumpkin along with a pinch of kosher salt and freshly ground black pepper. Sauté for about 5 minutes until the pumpkin starts to soften.
  4. Add the sautéed bell peppers back into the pot, along with grated ginger, makrut lime leaves, fish sauce, lime juice, and palm sugar. Mix well.
  5. Pour in vegetable or chicken broth and full-fat coconut milk, bringing it to a gentle simmer. Reduce heat to low and let it simmer uncovered for about 5 minutes.
  6. Using an immersion blender, puree about 1 cup of the cooked pumpkin mixture in the pot. Stir in chickpeas and heat through for a few minutes.
  7. Fold in fresh spinach leaves and chopped cilantro, stirring until the spinach wilts. Adjust seasoning if necessary.
  8. Serve hot over a bed of rice or with your favorite accompaniments. Drizzle with extra lime juice if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

This curry tastes even better the next day! Consider making it in advance for effortless meals throughout the week.

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