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    Home » main course

    Thai Pumpkin Curry Vegan

    Published: Oct 14, 2021 by Richa 19 Comments

    Jump to Recipe   Print Recipe

    Celebrate pumpkin season with this easy Vegan Thai Pumpkin Curry! Tender fresh pumpkin and tofu simmered along with vegetables in a spicy red curry coconut broth! The perfect vegan fall dinner! Gluten-free + Nutfree, soy-free option.

    vegan pumpkin curry with tofu served with a side of rice

    In the middle of pumpkin season, I am cooking ALL the pumpkin recipes right now, like my Pumpkin Bread or these Pumpkin Pancakes.  But why stop at dessert and breakfast? I found an amazing way to put pumpkin to good use come dinner time! Enter this delicious Thai Pumpkin Curry!

    This easy vegan curry recipe is truly simple and totally doable for beginners! Trust me, nothing can go wrong here. This Thai red pumpkin curry comes together in less than 30 minutes, and is a total breeze to prepare.

    You can serve it with rice, flatbread or as it is, as a stew.

    vegan pumpkin curry in black skillet

    Hearty, deliciously filling, and serves 2 for a fantastic plant-based meal – even 4 depending on what you serve as sides.

    If you want to really save time on this, then buy your pumpkin already peeled and chopped. If you do this, then you cut down prep time to a mere 5 minutes, and can have dinner ready in under 30 minutes!

    This pumpkin dinner is perfect for those first cold fall nights  and  will make you warm up from the inside! A total mood changer, especially if you finish your dinner with a homemade pumpkin coffee cake ! 

    Thai Pumpkin Coconut Curry on a white plate

    Usually, Thai curries are seasoned with fish sauce. In this vegan curry recipe, we use a mix of miso, soy sauce and powdered mushroom act as a substitute for fish sauce.

    More curry recipes:

    • Red lentil sweet potato Curry
    • Chickpea coconut curry 
    • Cauliflower pea Curry
    • Potato Eggplant Curry
    • Chickpea Sweet Potato Spinach Curry
    • Massaman Curry Veggies

    Print Recipe
    5 from 6 votes

    Thai Pumpkin Curry

    Celebrate pumpkin season with this easy Thai Pumpkin Curry! Tender fresh pumpkin and tofu simmered along with vegetables in a spicy red curry coconut broth! The perfect vegan fall dinner! Gluten-free + Nutfree + soy-free option. 
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Asian
    Keyword: pumpkin curry recipe, Thai curry with pumpkin, vegan pumpkin curry
    Servings: 2
    Calories: 400kcal
    Author: Vegan Richa

    Ingredients

    • 1 teaspoon oil
    • 1 clove garlic minced
    • 1 tablespoon red curry paste
    • 1/2 teaspoon miso
    • 1 teaspoon soy sauce
    • 1/4 teaspoon dried mushroom powdered
    • 15 ounce (425.24 ml) can of coconut milk
    • 2 cups (232 g) peeled and cubed pumpkin or you can also use kabocha squash, acorn, or butternut squash
    • 2 teaspoons lime juice or 3 or 4 Markut lime leaves
    • 1 cup (149 g) sliced bell pepper I used a mix of green and red
    • 1/4 cup (6 g) Thai basil and more for garnish
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1/2 teaspoon sugar
    • 1 cup (250 g) cubed firm or medium-firm tofu
    • lime juice , pepper flakes and Thai basil for garnish

    Instructions

    • Heat the oil over medium heat. Add the garlic and cook until the garlic is golden.
    • Then add in your red curry paste, miso, soy sauce, and mushroom powder and mix well. The mix of miso soy sauce and powdered mushroom act as a substitute for fish sauce.
    • Cook for a minute then add in your coconut milk. Mix the red curry paste in the coconut milk so that there are no lumps remaining.
    • Then add in the salt, pepper, pumpkin, lime juice, and mix well.
    • Cover and cook until the pumpkin is al dente. It will take 8-10 minutes depending on the squash used and your stove, etc.
    • Open the lid and then add in your peppers, Thai basil, sugar, tofu, and mix in. Bring to a good boil.
    • Taste and adjust salt and flavor. Add more salt if needed. Some lime juice if needed. Then take off heat and serve with some Thai basil on top and more lime juice if needed. Serve with rice or noodles.

    Notes

    1. Feel free to add any other veggies such as zucchini, peas, baby corn, sweet potato, green beans, etc.
    2. Instead of pumpkin, you can also use kabocha squash, acorn, or butternut squash
    3. This dish can be made ahead of time and is freezer-friendly.
    4. Not a fan of tofu? Add some canned, drained chickpeas instead.  White beans or lentils are another great addition to get that plant-based protein.

    Nutrition

    Nutrition Facts
    Thai Pumpkin Curry
    Amount Per Serving
    Calories 400 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 10g63%
    Sodium 475mg21%
    Potassium 597mg17%
    Carbohydrates 31g10%
    Fiber 5g21%
    Sugar 8g9%
    Protein 14g28%
    Vitamin A 5260IU105%
    Vitamin C 111mg135%
    Calcium 213mg21%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • sauteed garlic is the base of this Thai curry. Use as much or as little as you want
    •  red curry paste brings on the flavor – you can use yellow curry paste instead of red
    • a mix of miso, soy sauce, and dried mushroom powdered acts as a stand-in for fish sauce and makes this curry savory
    • coconut milk adds creaminess to this curry
    • for this recipe, I use peeled and cubed pumpkin or you can also use kabocha squash, acorn, or butternut squash
    • lime juice or 3 or 4 lime leaves are needed to add some freshness
    • sliced bell pepper are my second veggie of choice as they add sweetness and texture. For nice color contrast, I used a mix of green and red
    • Thai basil adds amazing flavor and more for garnish
    • some sugar is essential for all curry recipes to balance out spiciness and acidity
    • cubed firm or medium-firm tofu

    ingredients needed for vegan Thai pumpkin curry

    Tips & Substitutions:

    • Feel free to add any other veggies such as zucchini, peas, baby corn, sweet potato, green beans, etc.
    • Instead of pumpkin, you can also use kabocha squash, acorn, or butternut squash
    • This dish can be made ahead of time and is freezer-friendly.
    • Not a fan of tofu? Add some canned, drained chickpeas instead.  White beans or lentils are another great addition to get that plant-based protein.

    minced garlic sauteeing in oil in a saucepan

    Heat the oil over medium heat. Add the garlic and cook until the garlic is golden.

    minced garlic and red curry paste in a saucepan


    Then add in red curry paste, miso, soy sauce, and mushroom powder and mix well.

    coconut milk being added to thai curry in a saucepan

    Cook for a minute then add in your coconut milk. Mix the red curry paste in the coconut milk so that there are no lumps remaining.

    cubed fresh pumpkin being added to coconut milk broth in a saucepan

    Then add in the salt, pepper, pumpkin, lime juice, and mix well.

    pumpkin simmering in Thai coconut curry broth

    Cover and cook until the pumpkin is al dente. It will take 7-10 minutes depending on the squash used and your stove, etc.

    tofu and veggies being added to coconut broth in a saucepan

    Open the lid and then add in your peppers, Thai basil, sugar, tofu, and mix in. Bring to a good boil.

    Taste and adjust salt and flavor. Add more salt if needed. Some more lime juice if needed. Then take off the heat and serve with more Thai basil on top, lime juice and pepper flakes if needed. Serve with rice or noodles.

    pumpkin curry with tofu cubes in a saucepan

    Storage:

    Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze this for up to 3 months.

    Thai Pumpkin Curry served with rice

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Jaime

      December 29, 2022 at 10:23 am

      5 stars
      My husband made this with sliced shiitakes and added bean thread noodles at the end. It was delicious and perfect for a cold snowy night.

      Reply
      • Vegan Richa Support

        December 29, 2022 at 3:13 pm

        Yum! I’m glad you enjoy.

        Reply
    2. Nomia

      January 16, 2022 at 12:12 pm

      5 stars
      Delicious and flavorful. Made with butternut squash, lots of basil in the dish and for topping, serrano pepper for a some heat, and lots of fresh squeezed lime juice on top as well. Served with brown rice. So good! Thanks!

      Reply
      • Vegan Richa Support

        January 17, 2022 at 12:59 pm

        thank you Nomia!!

        Reply
    3. Lucy

      November 10, 2021 at 6:00 am

      I’ll definitely try this one! Looks absolutely delicious. Going to make it soy free with white beans, coconut aminos and I’ve just discovered a chickpea miso paste online. Thanks so much for these wonderful recipes – makes living with multiple allergies much more tolerable xoxox

      Reply
      • Richa

        November 10, 2021 at 9:11 am

        Awesome

        Reply
    4. Maneesha

      October 17, 2021 at 12:52 pm

      5 stars
      What an amazing umami-filled recipe!! You nailed it, Richa!

      Reply
      • Richa

        October 17, 2021 at 2:16 pm

        Thanks!

        Reply
    5. MD

      October 17, 2021 at 10:37 am

      5 stars
      I instant potted this and added sliced mushrooms, SO TASTY.

      Reply
      • Richa

        October 17, 2021 at 2:16 pm

        Awesome

        Reply
    6. Sally

      October 14, 2021 at 4:34 pm

      5 stars
      I love your site because you don’t ramble or waffle on in order to place more ads ☺️ Everything you say is concise and instructive, always has been and I have never had a fail following your many and varied delicious recipes. Thanks and keep it up 🙏🏽❤️

      Reply
      • Richa

        October 14, 2021 at 8:05 pm

        ❤️❤️❤️❤️

        Reply
    7. Georgina

      October 14, 2021 at 1:51 pm

      You have too many advertisements in your content, it spoils the joy of reading your blog and recipes, accept one add but every click has an ad.

      Reply
      • Richa

        October 14, 2021 at 2:35 pm

        I have much fewer than many blogs. What do you mean by accept one and then more ads show up

        Reply
        • Andrea P

          October 14, 2021 at 3:45 pm

          This looks delicious. I have dried basil leaves – could you tell me what would be the equivalent for this recipe? Also could I substitute a dried umami blend for the mushroom powder?

          Reply
          • Vegan Richa Support

            October 18, 2021 at 10:58 am

            you could use cilantro or parsley – or dried basil: (approx 1 & 1/3 T), and for the umami blend – perfect idea!! go for it

            Reply
            • Andrea P

              October 19, 2021 at 4:08 am

              Thank you

    8. Alyssa

      October 14, 2021 at 6:39 am

      Can this be made using yellow curry powder instead of red curry paste?

      Reply
      • Vegan Richa Support

        October 18, 2021 at 10:38 am

        it’s not adviseable bc they have very diff flavour profiles and moisture contents. but you could try

        Reply

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