Thai Pumpkin Curry (Vegan!)
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.
Get the Complete (Printable) Thai Pumpkin Curry Recipe Below. Enjoy!
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.
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.
Frequently Asked Questions
Yes, red Thai curry paste is quite spicy. Yellow curry is the most mild, but still has a bit of heat. Green curry is the spiciest, and the red blend is somewhere in the middle. However, the heat here is balanced very well by the coconut milk and cream… So the spice is present, but not face-punch hot.
This dish is quite healthy! The curry is entirely plant-based, with no heavy dairy or “unclean” fats. It gets plenty of protein from the coconut, and fresh veggies like pumpkin and bell peppers make the curry very nutritious.
Yes! If using fresh chicken thighs or breasts, first chop them before searing in the pot with a bit of oil. Move the chicken to a holding plate while you make the curry recipe as directed. Then stir in the cooked chicken before adding the snap peas.
Or use precooked or shredded rotisserie chicken. Again, add the pieces to the pot right before stirring in the fresh peas.
Cool the curry to room temperature and transfer to an airtight container. Store in the refrigerator for up to 4 days.
This vegan curry recipe is also great to make ahead and freeze! Store the cooled soup in an airtight container, and wrap it tightly in a layer of aluminum foil. Freeze for up to 3 months; thaw in the fridge overnight before reheating.
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)
Thai Pumpkin Curry (Vegan)
- 2 tablespoons coconut oil
- 4 cups chopped fresh pumpkin 1-inch cubes
- 1 large onion chopped
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 3 tablespoons red curry paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 13 ounce can coconut milk
- 5.4 ounce can unsweetened coconut cream
- 2 tablespoons soy sauce
- 1 cup snap peas halved (or snow peas)
- 1 cup fresh basil leaves Thai basil if possible
- 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 that 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.