Go Back
–+ servings
Print Recipe
5 from 11 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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: pumpkin curry recipe, Thai curry with pumpkin, vegan pumpkin curry
Servings: 2
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 can of coconut milk
  • 2 cups 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 sliced bell pepper I used a mix of green and red
  • 1/4 cup Thai basil and more for garnish
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1 cup cubed firm or medium-firm tofu
  • lime juice , pepper flakes and Thai basil for garnish
US Customary - Metric

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.

Video

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

Calories: 400kcal | Carbohydrates: 31g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Sodium: 475mg | Potassium: 597mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5260IU | Vitamin C: 111mg | Calcium: 213mg | Iron: 3mg