Vegan Thai Pumpkin Curry

5 from 1 vote

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!

Prep Time25

Cook Time20

Total Time45

Course: dinner

Cuisine: thai

Servings: bowls

Calories: 275kcal

Ingredients

2 tablespoons extra virgin olive oil
1 small onion or 2 medium shallots, minced
1-2 jalapeños cored and finely chopped (optional)
2 inches fresh ginger peeled and minced (about 1 tablespoon)
3-4 garlic cloves minced
4 ounces red curry paste
1 cup pumpkin puree
1 13.5 ounce can coconut milk
1 cup vegetable broth
1 red bell pepper cored and sliced
2 large carrots peeled and sliced (about 1 cup)
2 cups chopped potato such as yukon gold
2 cups cauliflower florets
2 tablespoons tamari or soy sauce
1 tablespoon lime juice or rice wine vinegar
1 tablespoon coconut sugar optional
fresh cilantro and rice for serving

US Customary - Metric

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.

Nutrition