Thai Pumpkin Curry (Vegan)

Close view of Thai pumpkin curry in speckled blue bowl.

5 stars (3 reviews)

This delicious and nutritious Thai pumpkin curry recipe is loaded with fresh pumpkin, veggies, and rich coconut milk. It's hearty and flavorful... And happens to be vegetarian and vegan!

Prep Time15

Cook Time25

Total Time40

Course: Main, Main Course

Cuisine: Asian, Thai, vegan, vegetarian

Servings: - 8 servings

Calories: 327kcal

Author: Sommer Collier

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

If you can’t find pumpkin, you can swap any hard winter squash, like butternut squash or acorn squash.

Cool the curry to room temperature and transfer to an airtight container. Store in the fridge 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 tightly in a layer of aluminum foil. Freeze for up to 3 months; thaw in the fridge overnight before reheating.

Nutrition