Why We Love This Curry Recipe
Although I live in a house of meat eaters, I do love a robust vegetarian dish. This vegetarian and vegan Thai Pumpkin Curry recipe is great to break up the carnivorous routine – while still serving a hearty and delicious dish the whole family will enjoy! Based on a traditional Thai curry, this gluten-free recipe is made with a base of fresh pumpkin, bell peppers, and a vibrant combination of curry paste and classic Asian-cooking aromatics. The richness comes from using both coconut milk and coconut cream… So every spoonful is sweet and spicy and LOADED with tantalizing flavors. This one-pot curry is ready to eat in under an hour, including prep and cook time. It’s wonderful to make as a large batch and enjoy as part of your weekly meal plan – and even freezes well!
Ingredients You Need
Coconut oil – or other high-heat and neutral-tasting cooking oil, like avocado or canola Fresh pumpkin* – peeled, seeded, and chopped into 1-inch cubes Onion – peeled and chopped Bell peppers – red and green, or other colors you like, seeded and chopped Red curry paste – moderately spicy with a deep chili flavor Ginger paste – more spice-ful than spicy, with a deliciously zingy punch Garlic paste – this incredibly savory aromatic gives the vegan curry an almost meaty umami taste Full-fat coconut milk – the perfect dairy-free ingredient for a creamy curry Coconut cream – for a rich and thick curry without flour or cornstarch Soy sauce – regular or low sodium, or coconut aminos Snap peas – or snow peas, halved Fresh basil leaves – Thai basil is best, to finish (swap cilantro if basil isn’t available)
*Note: If you can’t find pumpkin, you can swap for any hard winter squash, like butternut squash or acorn squash!
How to Make Thai Pumpkin Curry
Set a large 6-8 quart pot over medium heat. Add 2 tablespoons of coconut oil to the pot. Once melted, I added the onions, ginger paste, and garlic paste. Stir and sauté for 5 minutes, then add the curry paste. Stir and sauté another 2 minutes. Stir in the green and red bell peppers. Sauté for 2 minutes. Then stir in the chopped pumpkin, coconut milk, coconut cream, and soy sauce. Stir well. Cover and simmer for at least 15 minutes, or until the chunks of pumpkin are fork-tender. Add the snap peas and simmer for another 1-2 minutes. Stir in the basil and turn off the heat. Taste, then add salt and pepper if needed.
Serving Suggestions
Brimming with nourishing pumpkin and veggies in a protein-rich coconut broth, this vegan curry recipe really is a full meal in a bowl! But if you would like to serve as part of a super hearty dinner, consider serving with fluffy white rice or low carb cauliflower rice. Keep dinner vegan and gluten-free, and pair it with a Thai Quinoa Salad or refreshing Som Tum (green papaya salad). Or enjoy as a plant-based compliment to non-vegan dishes and serve Thai pumpkin curry alongside Chicken Satay with Peanut Sauce, Thai Larb Rolls, or Thai Baked Turkey Meatballs.
Looking for More Easy Plant-Based Recipes? Be Sure to Also Try:
Irresistible Red Lentil Curry Chunky Vegan Chili Rustic White Bean and Kale Soup Spicy Southwest Pumpkin Soup Mung Dal (Moong Dal)
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