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.
In honor of pumpkin season, we are doing ALL the pumpkin recipes right now, and what better way to put pumpkin to good use than a 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 and deliciously filling and perfect for those nights when standing over a hot stove feels about as much fun as sticking a fork in your eye.
These kinds of easy meals can make even those kind of nights turn around for you.
You’ll be enjoying a nice glass of wine with a super awesome delicious dinner in front of you in no time. And that my friends is a mood changer of note! Good food and good wine = good mood!
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.
Ingredients You’ll Need For 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.
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.
- 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.
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!
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.
More Delicious Vegan Curry Recipes
- Vegan Cauliflower Curry
- Vegan Katsu Curry
- Vegan Chickpea Curry
- Vegan Sweet Potato Curry
- Vegan Curry
- Vegan Coconut Curry
Did you make this recipe? Be sure to leave a comment and rating below!
Thai Pumpkin Curry
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
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
- 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.
- 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.
- Prep time – assumes your pumpkin is already peeled and chopped.
- Storing: Leftovers can be stored (covered) in the fridge for 4-5 days and reheated in the microwave.
- Freezing: It’s also freezer friendly for up to 3 months. Thaw in the fridge and then reheat in the microwave.
- Nutritional information is for the pumpkin curry only and excludes rice.
- This recipe was first published in October 2017. It has been updated with new photos and an improved recipe.
Can you make this in a slow cooker? I have more time during the day than in the evening.
It looks DELICIOUS.
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.
This has become one of my go-to recipes whenever I feel like an easy, yummy meal!
Awesome! So glad to hear that Marie!
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.
So glad you enjoyed it Janet, thanks for sharing.
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.
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
So glad you enjoyed it Courtney! 🙂
Can I use curry paste from a jar instead of curry powder? It will be my first time cooking with curry…
Should be fine Jessica! Just go easy in case it’s much spicier!
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!
Fantastic! So happy to hear that! Thanks for the wonderful review. 🙂
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.
Oh and i toasted the cashews.
Awesome! So glad you enjoyed it! Thanks for the wonderful review. 🙂
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.
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!
Awesome Sarah! So glad it was delicious, thanks for sharing! 🙂
Try Seitan cubed!
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!
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. 🙂
I need this in my life and FAST! Looks and sounds terrific!
Definitely! It’s a winner and just so easy! 🙂