Warming, cozy and easy to make, this Thai Pumpkin Curry Recipe is made in one pot utilizing pureed’ pumpkin, red curry paste and rich coconut milk. Like my Red Curry with Eggplant, you can enjoy this recipe with tofu or chickpeas. This easy pumpkin curry recipe is vegetarian, vegan and easily gluten free. [ watch VIDEO on recipe card below! ]
Easy Pumpkin Curry Recipe
It’s the best time of year for comforting curried pumpkin! Adding pumpkin to familiar curry flavors makes this one pot pumpkin curry recipe not only pleasing to the eye, but also it offers nourishment, richness and it contributes to a creamy texture. If you have a fondness for pumpkin and curry, you’re going to love this easy pumpkin curry recipe!
With a few fresh ingredients, pantry staples and your choice of tofu or chickpeas, this curry comes together in about 30 minutes. It’s perfectly suited for weeknight dinner and meal prep!
Thai Pumpkin Curry Ingredients
This recipe relies on a few fresh ingredients and a handful of pantry ingredients. Here’s what you’ll need to make this scrumptious curry dish with variations (see recipe card for details):
- Pumpkin Puree – Use canned or homemade pumpkin puree in this recipe. Try this handy how to DIY Pumpkin Puree Recipe on the blog. You can also use kabocha or butternut squash puree!
- Onions – one yellow onion.
- Fresh Garlic and Ginger – both add spice and flavor. Use a microplane to get the ginger and garlic extra fine. This carries their flavors further throughout the curry. As a bonus, there’s no need to peel the ginger before microplaning.
- Mushrooms – choose fresh crimini or shiitake (pictured here). Either are delicious!
- Red Curry Paste – offers so much flavor to this recipe. I use prepared Thai Kitchen red curry paste.
- Coconut Milk – go for full fat in this recipe! It offers a rich, creamy texture.
- Veggie Broth – my favorite is Better Than Bullion seasoned veggie base. It’s low waste and tastes amazing!
- Protein – enjoy firm tofu or chickpeas in this recipe. I include both ways in the recipe below.
- Tamari – adds the salty element to this vegetarian pumpkin curry. Add more if needed, just a little at a time to taste. Soy sauce may be subbed.
Quick Guide: How to Make Mushroom Pumpkin Curry
This recipe relies on pureed pumpkin, which eliminates the need to peel, seed and dice fresh pumpkin and makes this curry recipe simple to pull together. You can use homemade pumpkin puree’ or store bought. In summary, here’s how to make this scrumptious fall vegetarian and vegan pumpkin curry (see recipe below for more details):
- First, choose chickpeas or baked tofu to include in the recipe. If going for tofu (pictured in this blog post), press it for 30 minutes, then bake it 15 minutes. This improves its texture and makes room for soaking up that all curry goodness. If using chickpeas, toss those into the curry where the tofu would be added. Cooked chickpeas are an easy option when short on time.
- Second, put some jasmine rice on to cook and then, saute the onions and mushrooms over medium heat.
- Third, add the garlic, ginger, pepper flakes and curry paste to the mushroom mixture and cook for just a minute.
- Fourth, deglaze the pan with vegetable broth, stir in the pumpkin, maple syrup (or brown sugar) and full fat coconut milk.
- Next, stir in the tofu or chickpeas.
- Last, simmer the pot over medium heat for about 10 minutes. Stir in the Tamari and lime juice.
Share piping hot with Jasmine rice, and other garnishes of choice!
What to Garnish Vegan Pumpkin Coconut Curry With
When serving curry, share a variety of garnishes. These additions add interest, texture, flavor and freshness! There are many to choose from. For this Thai pumpkin coconut curry here are some options:
- Spinach – chop it fine, in ribbons, then stir it in the pumpkin curry just before serving. Or, opt to leave it on the side.
- Shredded Purple Cabbage – adds fabulous texture and color contrast! Slice and chop it thin, then sprinkle it on top just before serving.
- Fresh Herbs – share pumpkin curry with cilantro and/or Thai basil.
- Seeds/Nuts – my favorite addition for this recipe of pumpkin curry is toasted pepitas. However toasted cashews are quite nice too!
- Sriracha – for those that love an extra spicy tangy kick, this is a fabulous condiment to pair with curry.
- Lime – a squeeze of lime brings out the best flavors in this pumpkin curry recipe!
A Few Recipe Notes
- Pumpkin Puree: Use canned or homemade pumpkin puree in this red curry pumpkin recipe. I have a handy how to DIY Pumpkin Puree recipe on the blog if needed.
- Freezer Friendly? Yes please! Cool pumpkin Thai curry completely, then transfer to a lidded storage container. Freeze for up to two weeks, thaw in the fridge overnight and gently rewarm stove top.
- Tofu or Chickpeas? Either will work.Tofu needs to be pressed, sliced and baked prior to using it in this recipe. Chickpeas can be enjoyed straight from a can.
- Spicy Three! As written, this recipe is about a spicy three. To take the heat up, add a bit more red chili pepper flakes. Another pinch will do. Or, share this delicious pumpkin coconut curry with Sriracha on the side!
More Thai Inspired Recipes to Love
Love Thai flavors? Check out some of Vanilla And Bean’s fan favorite Thai inspired recipes:
- Thai Veggie Fried Rice with Cashews
- Thai Inspired Ginger Garlic Noodle Bowls
- Thai Red Curry with Eggplant and Sweet and Peppers
- Thai Peanut Noodle Salad
- Sesame Ginger Noodle Salad
Thai Mushroom Pumpkin Curry Recipe
For the Curry:
- 14 ounces (397 grams) Firm Tofu one package, pressed for 30 minutes and drained* (**see notes for chickpea option)
- 2 teaspoons Vegetable Oil olive or coconut
- 1 cup (110 grams) Yellow Onion diced medium, about half a medium onion
- 8 ounces (225 grams) Shiitake or Crimini Mushrooms stems removed, sliced thick, into bite size strips or pieces
- 1 1/2 tablespoon Fresh Garlic microplaned or finely minced, about four fat cloves
- 1 tablespoon Fresh Ginger microplaned or finely minced
- 1/4 teaspoon Red Chili Flakes add another 1/8 teaspoon for extra spicy
- 3 tablespoons Prepared Thai Red Curry Paste
- 1 cup (220 grams) Vegetable Broth
- 1 13 ounce (368 grams) Can Full Fat Coconut Milk
- 1 cup (235 grams) Pumpkin Puree
- 2 – 3 tablespoons Maple Syrup or Brown Sugar, to taste
- 1 1/2 tablespoons Tamari + more to taste
- Juice from 1/2 a Lime
For Serving (optional):
- 2 cups (65 grams) Spinach finely chopped/shredded
- Thai Basil and/or Cilantro
- Toasted Cashews or Pepitas ***see note for how to
- Lime Wedges
For the Tofu:
- While pressing the tofu preheat the oven to 375 Fahrenheit (190 Celsius). Slice the pressed/drained tofu into (about) 1 inch (2.5cm) cubes and place on a parchment lined sheet pan. Bake for 15 minutes or until golden and slightly puffy. Set aside.**See notes if using chickpeas.
For the Curry:
- In a medium (4 quart) Dutch oven, add the oil and heat until it shimmers and add the onion. Turn the heat down to medium low and stir fry for about 6-8 minutes or until the onions begin to soften.
- Stir in the mushrooms and cook, stirring occassionally for about 3-4 minutes, or until the mushrooms soften and turn a darker shade of brown.
- To the mushroom mixture, add the garlic, ginger, chili flakes and red curry paste. Stir coating the mushrooms and onions for about one minute.
- Deglaze the pan with veggie broth. Stir in the coconut milk, pumpkin puree, maple syrup, Tamari and tofu (or chickpeas). Bring to a simmer, turn to medium low, and gently simmer for about 10 minutes, stirring occassionally.
- Remove from heat and stir in the lime juice. Taste for seasoning adjustment. If more salty is desired, add a bit of Tamari. Sweeter? Add a bit of maple syrup/brown sugar.
- Ladle into bowls and top with desired toppings: spinach or shredded purple cabbage, fresh herbs, toasted pumpkin seeds or cashews. Share with Jasmine rice, lime wedges, additional Tamari and/or Sriracha.
- Store in lidded containers in the fridge for up to three days. To freeze, cool completely, then store in the freezer for up to two weeks. Thaw in the fridge overnight and gently reheat stovetop.
- for cashews: preheat oven to 350F (180C). Place the cashews in a baking pan and bake for about 12-14 minutes until fragrant and golden. Set aside to cool. Chop into small bits.
- for pepitas: preheat oven to 350F (180C). Place the pepitas in a small baking pan and bake for about 6-8 minutes until fragrant and golden. Set aside to cool.