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Overhead shot of recipe of pumpkin curry in a bowl with chopsticks, topped with shredded spinach, shared with rice.

Thai Mushroom Pumpkin Curry Recipe

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. It's simple to pull together too! Enjoy with tofu or chickpeas. This recipe is vegetarian, vegan and easily gluten free.
Course Dinner
Cuisine Thai, Vegan, Vegetarian
Keyword Canned Pumpkin Curry Recipe, Pumpkin Coconut Curry, Pumpkin Curry Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 371kcal
Author Traci York | Vanilla And Bean


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
  • Sriracha


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.

To Share:

  • 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.

To Store:

  • 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.


**Chickpea Option: Use 1 1/2 C (248g) of cooked chickpeas instead of tofu (about one can). Simply stir in the chickpeas when the tofu is called for in the recipe. Be sure to drain and rise the chickpeas before adding them. 
*If time permits, freeze the tofu when you bring it home from the store. It helps improve its texture. Thaw it in the refrigerator overnight, before use. Since tofu is packaged in water, we need press the water out of it to make room for flavor! To press tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time. Or, simply employ a tofu press. 
***Toasted Cashews or Pepitas:
  • 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. 


Serving: 1serving | Calories: 371kcal | Carbohydrates: 28g | Protein: 12g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 652mg | Potassium: 702mg | Fiber: 5g | Sugar: 13g | Vitamin A: 12874IU | Vitamin C: 13mg | Calcium: 180mg | Iron: 6mg