Vegan Thai Pumpkin Curry
Vegan Thai Pumpkin Curry- made in one-pot, this veggie packed curry is a great way to use up left over pumpkin puree. Served with rice and/or tofu, it’s the perfect comforting vegan meal!
If you’ve made my One-Pot Vegetable Thai Red Curry then this recipe probably looks very familiar to you! It’s pretty much the same thing but with pumpkin puree stirred in for a slightly thicker and creamier texture.
Basically, if you have some extra pumpkin puree on hand from making pancakes, granola or chia pudding and you’re craving a warm, cozy meal then this vegetable curry is the perfect solution!
Thai Pumpkin Curry Ingredients
- Onion, Ginger, Jalapeño and Garlic– all of these are key for adding flavor and the jalapeño does not make it spicy so long as you remove the seeds. That said, you can leave it out if you like.
- Preferred Vegetables– carrots, cauliflower, red bell pepper and potato are a few of my favorites but feel free to mix it up with whatever you prefer. Make sure to keep your potato dice small (no more than 1/2 to 1-inch) so that it cooks at the same rate as the other vegetables.
- Curry Paste– red curry paste is my favorite ( I use this brand) but you can mix things up with a yellow curry paste if you like.
- Coconut Milk– I recommend full fat coconut milk for the best texture and flavor but light coconut milk will work if you want to reduce the overall fat in the recipe.
- Pumpkin Puree- make sure you’re using puree and not pumpkin pie mix because that would be gross.
- Tamari– tamari (which is essentially gluten-free soy sauce) replaces the umami flavor that fish sauce adds to the curry. You could sub regular soy sauce or coconut aminos.
- Lime Juice or Rice Wine Vinegar– either of these provide acidity for that signature sour flavor.
- Coconut Sugar– just a tablespoon of coconut sugar adds a subtle caramelized sweetness that balances out the salty and sour flavors.
- Protein– this is completely optional but you can add chopped tofu or edamame for a boost of plant-based protein.
- Rice and Cilantro Serving– sticky rice is so good with this curry but brown rice works too! If you’re not a fan of cilantro free free to skip it.
How to Make Thai Pumpkin Curry
While this recipe does involve a lot of prep, it comes together fairly quick!
- Sauté the onion, garlic, ginger and jalapeño.
- Add the curry paste, pumpkin puree, coconut milk and broth. Bring to a low boil.
- Cook the potato, carrots and bell pepper for 5 minutes.
- Add the cauliflower and cook for another 5-7 minutes, until soft.
- Stir in the tamari, lime juice, and coconut sugar. Taste test to see if you prefer more of each.
- If you’re adding protein, now is a good time to add it to the pot.
- Serve warm with rice and cilantro, and enjoy!
More One-Pot Meal Inspiration
- One-Pot Golden Lentil Curry
- One-Pot Coconut Mung Bean Stew
- The Best Vegan Lentil Chili
- Mushroom Asparagus Farroto
- Vegan Mushroom Stew
- Quick and Easy Chana Masala
- One-Pot Garlicky Chard with Chickpeas
Vegan Thai Pumpkin Curry
4 bowls
Made in one-pot, this veggie packed curry is a great way to use up left over pumpkin puree. Served with rice and/or tofu, it's the perfect comforting vegan meal!
Ingredients
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 (1) small onion, or 2 medium shallots, minced
- 1-2 (1-2) jalapeños, cored and finely chopped (optional)
- 2 inches (2 inches) fresh ginger, peeled and minced (about 1 tablespoon)
- 3-4 (3-4) garlic cloves, minced
- 4 ounces (113 g) red curry paste
- 1 cup (245 g) pumpkin puree
- 1 13.5 ounce (398 ml) can coconut milk
- 1 cup (235 g) vegetable broth
- 1 (1) red bell pepper, cored and sliced
- 2 (2) large carrots, peeled and sliced (about 1 cup)
- 2 cups (420 g) chopped potato, such as yukon gold
- 2 cups (200 g) cauliflower florets
- 2 tablespoons (2 tablespoons) tamari, or soy sauce
- 1 tablespoon (1 tablespoon) lime juice, or rice wine vinegar
- 1 tablespoon (1 tablespoon) coconut sugar, optional
- fresh cilantro and rice for serving
Instructions
- In a large pot, warm the oil over medium heat. Add the onion or shallot, sprinkle with salt and sauté for 3-5 minutes, or until translucent. Next add the ginger, garlic, and jalapeño. Stir and continue to cook for about 5 minutes more.
- To the pot, stir in the curry paste, pumpkin puree, coconut milk and broth. Add the carrots, red pepper and potato. Bring to a low boil and cook for 5 minutes. Add the cauliflower and cook for an additional 5-7 minutes. Be careful not to overcook as the cauliflower can become mushy quick.
- Lastly, stir in the tamari, lime juice and coconut sugar. Taste test to see if you prefer more of each. Add tofu or edamame at this point, if using. Cook until heated through.
- Serve warm with cooked rice, cilantro, and lime wedges as a garnish. Leftovers will keep for up to 4-5 days when sealed in the refrigerator.
Notes
Nutrition Facts are for 1/4th of the recipe. Feel free to incorporate cubed tofu or chickpeas if you'd like to add more protein.
Calories: 275kcal, Carbohydrates: 43g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 559mg, Potassium: 1022mg, Fiber: 9g, Sugar: 12g, Vitamin A: 20029IU, Vitamin C: 96mg, Calcium: 106mg, Iron: 3mg
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That looks delicious! Will definitely try it!
This was incredible!! Thank you so much for sharing. The tamari at the end really elevated the dish and the pumpkin purée made it so thick and creamy. I wanted to mention that I followed the recipe at the end (after the ingredients) and it is missing the pumpkin purée. I know it is in the description of the recipe towards the top of the page so added it in but thought I would let you know. Thanks again!
Thank you for the review and for the missing detail! I will be sure to fix that. Thanks again!