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    Home » Entrees

    Easy Thai Pumpkin Curry

    Published: Oct 17, 2017 Updated: Oct 27, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Thai Pumpkin Curry

    This Thai inspired vegan pumpkin curry is simple and delicious and loaded with flavor. It can also be ready in 30 minutes for a hearty veggie-packed dinner.

    Vegan pumpkin curry with rice in a black bowl.

    In honor of pumpkin season (and we are doing ALL the pumpkin recipes right now), we bring you this delicious Thai pumpkin curry.

    This recipe is so simple and so delicious. Even if you’re not a cook in any way shape or form, you will manage this recipe with ease.

    It’s hearty, delicious, filling, and best of all it’s super quick and easy.

    And if you love Thai-inspired curry recipes then check out our vegan Thai red curry, our vegan Thai green curry and our vegan massaman curry. And for more savory pumpkin recipes try our vegan pumpkin pasta and pumpkin hummus.

    Ingredients You’ll Need For Thai Pumpkin Curry:

    Photo of the ingredients needed to make Thai pumpkin curry.

    Ingredient Notes

    • Pumpkin – if you want to save time on this recipe, buy your pumpkin already peeled and chopped.
    • Thai red curry paste – check the label for vegan friendliness as not all brands are vegan.
    • Coconut sugar – is just for flavor balance and does not make this dish sweet at all. You can also use light brown sugar.
    • Vegetable stock – or vegetable broth are both fine to use.
    • Coconut milk – should be canned, full fat and unsweetened.
    Thai pumpkin curry with rice in a black bowl.

    How To Make Vegan Pumpkin Curry

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add sesame oil and chopped onions to a pot on medium heat and sauté until softened.
    Two photo collage showing chopped onion and sesame oil added to pot and sautéed.
    • Add crushed garlic, minced ginger and Thai red curry paste and sauté for a minute or two until the spices are toasted.
    Two photo collage showing crushed garlic, ginger and red curry paste added to pot and sautéed.
    • Add peeled and chopped pumpkin and gently toss it with the onions and spices.
    Two photo collage showing chopped butternut added to pot and tossed with onions.
    • Add coconut milk and vegetable stock and mix in.
    Two photo collage showing coconut milk and vegetable stock added to pot and mixed in.
    • Cover the pot and bring to a simmer.
    • Then reduce the heat and leave it to simmer for around 8 minutes until the pumpkin is soft and cooked. Don’t let the pumpkin get too soft or it will break up.
    Vegan pumpkin curry cooking in a pot.
    • Add chopped baby spinach and stir in until just wilted.
    Two photo collage showing chopped spinach added to pot and mixed in.
    • Add coconut sugar, salt and pepper and stir in.
    Two photo collage showing coconut sugar, salt and pepper added to pot and mixed in.
    • Add roasted salted cashews and chopped cilantro and stir in.
    Two photo collage showing roasted cashews and chopped cilantro added to pot and mixed in.

    Serving Suggestions

    Serve over rice, topped with fresh chopped cilantro and a sprinkle of crushed roasted salted cashews.

    We prefer serving this with basmati rice as it’s so quick to cook. However, it would also be delicious served with brown rice or quinoa instead.

    Some vegan naan on the side would be great too!

    Thai pumpkin curry with rice in a black bowl.

    Storing and Freezing

    Leftovers are perfectly delish stored in the fridge for 4-5 days and reheated in the microwave. So if you’re not serving as many people for dinner, make the same amount and have tomorrows dinner sorted too!

    It’s also freezer friendly for up to 3 months. Thaw in the fridge and then reheat in the microwave.

    Thai pumpkin curry with rice in a black bowl with a spoon.

    More Delicious Vegan Curry Recipes

    1. Vegan Cauliflower Curry
    2. Vegan Katsu Curry
    3. Vegan Chickpea Curry
    4. Vegan Sweet Potato Curry
    5. Vegan Curry
    6. Vegan Coconut Curry
    Thai pumpkin curry with rice in a black bowl with a spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan pumpkin curry with rice in a black bowl.

    Thai Pumpkin Curry

    This Thai inspired vegan pumpkin curry is simple and delicious and loaded with flavor. It can also be ready in 30 minutes for a hearty veggie-packed dinner.
    4.75 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai-Inspired
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 547kcal
    Author: Alison Andrews

    Ingredients

    For the Pumpkin Curry:

    • 2 Tablespoons Sesame Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 3 Cloves Garlic Crushed
    • 1 Tablespoon Fresh Ginger Minced
    • 1 Tablespoon Thai Red Curry Paste
    • 2 pounds Pumpkin (900g) Peeled and Chopped
    • 14 ounces Coconut Milk (400ml), Canned, Full Fat, Unsweetened
    • 1 cup Vegetable Stock (240ml) or Vegetable Broth
    • 3 cups Baby Spinach (90g) Chopped
    • 1 cup Roasted Salted Cashews (140g)
    • ½ cup Fresh Cilantro Chopped
    • ½ Tablespoon Coconut Sugar or Brown Sugar
    • ¼ teaspoon Sea Salt or To Taste
    • ¼ teaspoon Ground Black Pepper or To Taste

    For Serving:

    • Basmati Rice
    • Roasted Salted Cashews Crushed
    • Fresh Cilantro Chopped
    Prevent your screen from going dark

    Instructions

    • Add sesame oil and chopped onions to a pot on medium heat and sauté until softened.
    • Add crushed garlic, minced ginger and Thai red curry paste and sauté for a minute or two until the spices are toasted.
    • Add peeled and chopped pumpkin and gently toss it with the onions and spices.
    • Add coconut milk and vegetable stock and mix in.
    • Cover the pot and bring to a simmer.
    • Then reduce the heat and leave it to simmer for around 8 minutes until the pumpkin is soft and cooked. Don't let the pumpkin get too soft or it will break up.
    • Add chopped baby spinach and stir in until just wilted.
    • Add coconut sugar, salt and pepper and stir in.
    • Add roasted salted cashews and chopped cilantro and stir in.
    • Serve over rice, topped with fresh chopped cilantro and a sprinkle of crushed roasted salted cashews.

    Notes

    1. Pumpkin – if you want to save time on this recipe, buy your pumpkin already peeled and chopped.
    2. Thai red curry paste – check the label for vegan friendliness as not all brands are vegan.
    3. Salt and pepper – don’t be shy with adding enough salt and pepper, if it’s at all bland then just add more salt and pepper.
    4. Prep time – assumes your pumpkin is already peeled and chopped. 
    5. Storing: Leftovers can be stored (covered) in the fridge for 4-5 days and reheated in the microwave.
    6. Freezing: It’s also freezer friendly for up to 3 months. Thaw in the fridge and then reheat in the microwave.
    7. Nutritional information is for the pumpkin curry only and excludes rice. 
    8. This recipe was first published in October 2017. It has been updated with new photos and an improved recipe. 

    Nutrition

    Serving: 1Serve | Calories: 547kcal | Carbohydrates: 36g | Protein: 11g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 638mg | Potassium: 1377mg | Fiber: 3g | Sugar: 11g | Vitamin A: 22269IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 8mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Elizabeth Brignac says

      November 07, 2021 at 2:22 pm

      Can you make this in a slow cooker? I have more time during the day than in the evening.
      It looks DELICIOUS.

      Reply
      • Alison Andrews says

        November 07, 2021 at 2:42 pm

        Hi Elizabeth, I’m sure you probably can, but I can’t advise on it unfortunately, as I haven’t made it in a slow cooker.

        Reply
    2. Marie says

      July 28, 2021 at 4:31 pm

      This has become one of my go-to recipes whenever I feel like an easy, yummy meal!

      Reply
      • Alison Andrews says

        July 30, 2021 at 10:23 am

        Awesome! So glad to hear that Marie!

        Reply
    3. Janet S says

      October 11, 2020 at 12:48 am

      This recipe was quick and easy . Followed everything except I thought it was fresh at the end so I added salt to taste . My family loved it . Now added to our vegan recipes.

      Reply
      • Alison Andrews says

        October 12, 2020 at 10:48 am

        So glad you enjoyed it Janet, thanks for sharing.

        Reply
    4. Randall says

      August 02, 2020 at 3:41 am

      I used this as a starting point and used up what veggies we had languishing in the crisper, plus potato. Used canned pumpkin instead of chunks, made a very creamy sauce. Solid recipe, just needed salt and heat.4 stars

      Reply
    5. Courtney says

      May 06, 2020 at 9:37 am

      Delicious! It was my first time making a curry from scratch and your recipe was simple to follow and it was even better than expected. Perfect level of spice and great to not break the bank. Thank you

      Reply
      • Alison Andrews says

        May 06, 2020 at 11:54 am

        So glad you enjoyed it Courtney! 🙂

        Reply
    6. Jessica says

      March 30, 2020 at 4:18 am

      Can I use curry paste from a jar instead of curry powder? It will be my first time cooking with curry…

      Reply
      • Alison Andrews says

        March 31, 2020 at 12:52 pm

        Should be fine Jessica! Just go easy in case it’s much spicier!

        Reply
    7. Madeline A says

      November 09, 2019 at 10:01 pm

      This was the easiest, and possibly one of the best curry recipes I’ve ever made. I didn’t have cashews or cilantro on hand, so I gave it a Japanese twist by topping with sliced scallions and a generous dash of Shichimi Togarashi (red pepper mix). For left overs the next day, I also topped with roasted pumpkin seeds from the pumpkin I used for the recipe. Will be making again, perhaps even bi-weekly while pumpkin season is here!5 stars

      Reply
      • Alison Andrews says

        November 11, 2019 at 11:07 am

        Fantastic! So happy to hear that! Thanks for the wonderful review. 🙂

        Reply
    8. Deirdre M Smith says

      October 17, 2019 at 12:46 pm

      Really delish. I added garlic with the onions and a few more spices (turmeric, hots) and used broccoli instead of spinach as my spinach somehow never made it back from the grocery store. Thanks. Will def make again.5 stars

      Reply
      • Deirdre M Smith says

        October 17, 2019 at 12:48 pm

        Oh and i toasted the cashews.5 stars

        Reply
      • Alison Andrews says

        October 17, 2019 at 1:48 pm

        Awesome! So glad you enjoyed it! Thanks for the wonderful review. 🙂

        Reply
    9. Jay says

      August 02, 2019 at 5:03 am

      Hi I prepare pumpkin in different way. This recipe sounds good and love to have your curry powder recipe. Do you use the Indian curry powder? I love your recipes. Very interesting.4 stars

      Reply
    10. Sarah says

      October 31, 2018 at 7:05 pm

      We loved it ! Added a hot chilli pepper, carrot, sweet potato to recipe, as well as Asian egg noodles instead of rice. It was delicious!5 stars

      Reply
      • Alison Andrews says

        November 01, 2018 at 11:37 am

        Awesome Sarah! So glad it was delicious, thanks for sharing! 🙂

        Reply
    11. Caro says

      August 11, 2018 at 12:57 pm

      Try Seitan cubed!

      Reply
    12. Lauri says

      October 18, 2017 at 5:43 pm

      That looks soooo delish!!! Any suggestions for someone who can’t get their hands on a pumpkin?

      Also, I am very interested in your dinner recipes, but I have been told not to have soy due to my body’s inflammatory response to it. This was discovered through a blood test, not speculation, unfortunately. Is there any easy substitution for this? I can’t have a whole lot of things, but some of those I may be able to figure out on my own. (Gluten, almonds, spelt, lentils, tomatoes, and on and on). It’s a little bit of a shock, to say the least. :).

      Thank you, Allison!

      Reply
      • Alison Andrews says

        October 19, 2017 at 6:24 am

        Hi Lauri! A butternut squash would be a good swap for pumpkin! Sorry to hear about all those intolerances, that must be quite a challenge. I’m not sure if our dinner recipes cookbook would be a good fit. Tofu is used in 6 of the recipes, and in 3 of those it could be omitted, but in the other 3 it is more integral to the recipe (like a tofu ricotta cannelloni dish for example). There is also tomato used in quite a lot of the dishes, lentils in only 1 of them. 🙂

        Reply
    13. Jennifer Bliss says

      October 17, 2017 at 3:34 pm

      I need this in my life and FAST! Looks and sounds terrific!

      Reply
      • Alison Andrews says

        October 17, 2017 at 3:38 pm

        Definitely! It’s a winner and just so easy! 🙂

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

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