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–+ servings
Pumpkin Thai Curry

Cozy Pumpkin Thai Curry That's Perfect for Weeknight Dinners

This Pumpkin Thai Curry is a cozy, vegan-friendly dish that's perfect for quick weeknight dinners, combining sweet pumpkin with spicy red curry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Vegetable Oil For sautéing aromatics; helps avoid sticking and distributes heat evenly.
  • 1 Onion, chopped Adds sweetness and a savory base; sauté until translucent to build flavor depth.
  • 2 cloves Garlic, minced Offers pungent notes that meld beautifully with other ingredients.
  • 1 tablespoon Fresh Ginger, grated Infuses warmth and a zesty kick; balances the sweetness.
For the Curry
  • 2 tablespoons Red Curry Paste Provides heat and complexity; bloom in oil to enhance flavor.
  • 1 can (14 ounces) Coconut Milk Adds creamy richness; softens spice and coats other elements.
  • 1 cup Vegetable Broth Helps thin the coconut milk for a silky texture.
  • 1 Small Pumpkin, peeled, seeded, and diced (about 4 cups) Natural sweetness that absorbs curry flavors; transforms into tender, melt-in-your-mouth bites.
  • 1 Red Bell Pepper, sliced Contributes color and mild sweetness; complements the curry.
  • 1 cup Sugar Snap Peas Adds fresh contrast and texture; brings in vibrant green.
For Seasoning
  • 2 tablespoons Soy Sauce Introduces umami and saltiness, deepening flavor profile.
  • 1 tablespoon Brown Sugar Balances heat and acidity; enhances pumpkin's natural sugars.
  • 1 Juice of Lime Bright acidity that lifts the dish, preventing heaviness.
For Garnish and Serving
  • Fresh Cilantro Offers herbal brightness to finish the dish.
  • Jasmine Rice Acts as the ideal base, soaking up curry sauce perfectly.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Pumpkin Thai Curry
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat for about 1 minute. Once the oil shimmers, add 1 chopped onion and sauté for approximately 5 minutes until it becomes translucent.
  2. Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for an additional 2 minutes, allowing the mixture to become fragrant.
  3. Add 2 tablespoons of red curry paste to the pot and stir well, cooking for another minute until the paste darkens slightly.
  4. Pour in 1 can (14 ounces) of coconut milk along with 1 cup of vegetable broth. Gently mix everything together and bring to a gentle simmer.
  5. Carefully add about 4 cups of diced pumpkin to the pot. Increase heat to high and bring to a boil. Once boiling, reduce heat and simmer for about 10 minutes until tender.
  6. Incorporate 1 sliced red bell pepper and 1 cup of sugar snap peas into the pot. Stir well and cook for an additional 5-7 minutes.
  7. Stir in 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and the juice of 1 lime. Taste and adjust seasoning as necessary.
  8. Remove the pot from heat and garnish your Pumpkin Thai Curry with freshly chopped cilantro. Serve hot over jasmine rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 8gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 700mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 200IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

Use fresh ingredients and customize freely with seasonal veggies. Store cooled Pumpkin Thai Curry in an airtight container for up to 4 days. Freeze portions for up to 3 months.

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