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Thai Pumpkin Curry (Vegan, Meal Prep)

This easy Thai Pumpkin Curry is a delicious vegan meal. You will love the creamy sauce made from coconut milk, pumpkin purée and red curry paste, combined with fresh vegetables like broccoli, carrots and bell pepper. A healthy weeknight meal that is also perfect for meal prep!

If you’re looking for more healthy dinner ideas, check out my vegan Slow Cooker Tikka Masala!

Thai Pumpkin Curry and Jasmine rice in a wooden bowl

ThaI Pumpkin Curry

‘Tis the season for all things pumpkin and pumpkin spice! But maybe you’re like me and feeling a bit overloaded with the pumpkin spice sweets. May I suggest this Thai Pumpkin Curry?

This dish is loaded with amazing curry flavour. I love that the pumpkin purée adds to the creaminess of the coconut milk to make the most delicious sauce. This curry is also perfect for meal prep because the flavour develops even more while it sits in the fridge.

The curry is fairly thick so you can eat it on its own, but it pairs perfectly with jasmine rice. If you have an Instant Pot, I suggest using it to make your rice! I’ve tried this recipe and it works like a charm.

Don’t have time to make this now? Pin it for later!

Ingredients in Thai Pumpkin Curry

  • Coconut oil – olive oil will work, too
  • Yellow onion
  • Garlic
  • Red curry paste – I used the Thai Kitchen brand
  • Grated ginger – I buy a refrigerated tube of ginger paste at the store to save time
  • Canned coconut milk – light or full fat will both work
  • Pumpkin purée – be sure you’re buying plain pumpkin (not pumpkin pie filling) or you’ll be in for a surprise!
  • Cooked chickpeas – a 15oz can or about 1.5 cups
  • Broccoli
  • Bell peppers
  • Carrots – be sure to slice thinly so they don’t take too long to cook!
  • Sea Salt
  • Lime juice – freshly squeezed
  • Jasmine rice – if desired for serving
Ingredients for Thai Pumpkin Curry in glass bowls viewed from overhead

How to make Thai Pumpkin Curry

1. Heat coconut oil over medium heat in a large sauce pan or dutch oven. Add onion and sauté until softened, about 3 minutes. Add the minced garlic and sauté another 30 seconds until fragrant, then add the red curry paste and grated ginger and stir quickly until onions are evenly coated.

Onion, garlic, ginger and red curry being sauteed in a sauce pan

2. Add the coconut milk and pumpkin purée and stir until well combined, then add the broccoli, bell peppers, chickpeas, carrots and sea salt. Stir until everything is evenly distributed. Cover and bring to a boil, then turn the heat down to medium-low and continue to cook covered for about 15 minutes, stirring occasionally to prevent the curry from sticking to the bottom of the pan.

onion, garlic, ginger, red curry, pumpkin puree and coconut milk in a sauce pan
Bell peppers, broccoli florets and chickpeas being added to the other ingredients for Thai pumpkin curry

3. Uncover and continue to cook until the carrots reach your desired tenderness. Add a small amount of water if you find the curry is getting too thick. Once the carrots are done, add a squeeze of lime juice to brighten the flavours (to taste) and season with more salt, if desired.

Thai Pumpkin Curry in a sauce pan viewed from overhead

Other vegan meal ideas

Thai Pumpkin Curry with Jasmine rice in a wooden bowl viewed from overhead

Leave a comment below if you have any questions and follow along on Pinterest for more great meal ideas!

Thai Pumpkin Curry and Jasmine rice in a wooden bowl

Thai Pumpkin Curry

Laura Lawless, BASc
This easy Thai Pumpkin Curry is a delicious vegan meal. You will love the creamy sauce made from coconut milk, pumpkin purée and red curry paste, combined with fresh vegetables like broccoli, carrots and bell pepper. A healthy weeknight meal that is also perfect for meal prep!
5 from 11 votes
Servings 4
Calories 399
Prep Time 20 mins
Total Time 45 mins

Ingredients

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 tablespoon grated ginger (or store-bought ginger paste)
  • 1 15oz can coconut milk
  • 1 cup pumpkin purée
  • 3 cups broccoli florets
  • 2 bell peppers (red, yellow or orange) (sliced thinly and then in half)
  • 1 15oz can chickpeas (about 1.5 cups cooked)
  • 1 cup carrots, thinly sliced (about 3 medium carrots)
  • 1 teaspoon sea salt (or to taste)
  • freshly squeezed lime juice (to taste)

Instructions
 

  • Heat coconut oil over medium heat in a large sauce pan or dutch oven. Add onion and sauté until softened, about 3 minutes. Add the minced garlic and sauté another 30 seconds until fragrant, then add the red curry paste and grated ginger and stir quickly until onions are evenly coated.
  • Add the coconut milk and pumpkin purée and stir until well combined, then add the broccoli, bell peppers, chickpeas, carrots and sea salt. Stir until everything is evenly distributed. Cover and bring to a boil, then turn the heat down to medium-low and continue to cook covered for about 15 minutes, stirring occasionally to prevent the curry from sticking to the bottom of the pan.
  • Uncover and continue to cook until the carrots reach your desired tenderness. Add a small amount of water if you find the curry is getting too thick. Once the carrots are done, add a squeeze of lime juice to brighten the flavours (to taste) and season with more salt, if desired. Serve immediately with jasmine rice or divide among 4 glass containers for meal prep. Store in the refrigerator and consume within 4 days.

Notes

  1. Nutrition estimate reflects only the curry, without rice. 

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Equipment

Dutch Oven
Chef’s Knife
Dry Measure Cups
Juicer

Nutrition Estimate

Calories: 399kcal | Carbohydrates: 39g | Protein: 11g | Fat: 24g | Saturated Fat: 20g | Sodium: 650mg | Potassium: 984mg | Fiber: 11g | Sugar: 12g | Vitamin A: 18364IU | Vitamin C: 146mg | Calcium: 129mg | Iron: 7mg
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Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




14 Comments

  1. Jacqui Debono says:

    5 stars
    We have a ton of pumpkins coming out of the garden soon, and we love curry – so this is perfect for a weeknight dinner at our house! We are trying to cut down on meat, and with recipes like this, we really don’t feel like we are missing anything!

  2. Jere Cassidy says:

    5 stars
    I can only imagine what this curry tastes like with all those great ingredients and flavors.

  3. 5 stars
    Pumpkin in curry sounds amazing. I love that this is a meatless version, and I’m definitely going to be trying it soon. I love this time of year with all the pumpkin recipes! 🙂

  4. Stine Mari says:

    I’ve never tried pumpkin thai recipes, but that’s genius. I need to try this recipe asap!

  5. Geoffrey at Spoonabilities says:

    5 stars
    I love curry, and pumpkin, but don’t think I’ve ever had them together. Your recipe makes me want to make it tonight.

  6. 5 stars
    I love pumpkin but definitely get tired of the endless baked goods this time of year! Pumpkin is such a lovely squash to have as a savory ingredient, I’m adding this to our vegetarian meal night menu!

  7. 5 stars
    Oh man! I can smell the deliciousness of this combination of Thai and pumpkin. Can’t wait to make it.

  8. 5 stars
    This is the perfect curry to make during Fall on repeat! Love the pumpkin base!

  9. 5 stars
    I love the taste of this curry! The pumpkin is great for fall.

  10. 5 stars
    Thai is something which I have yet to try and this curry with pumpkin in it sounds absolutely fantastic. A very healthy and yummy curry.

  11. 5 stars
    I love a good pumpkin curry and with this being in full season, this recipe sounds amazing. I am always on the look for a good meatless recipe. I’m definitely going to be making this yummy pumpkin curry super soon. Great timing! ????

  12. I love pumpkin (and broccoli) in curry so I can’t wait to try this out!!

    Katie xoxo

  13. 5 stars
    I forgot the leftovers were in the freezer and I just dug one container out for my work lunch today and it was so delicious. How could I have forgotten it! Will definitely make this again for easy work lunches.

    1. Laura Lawless, BASc says:

      I’m so glad to hear you loved it! Thanks for taking the time to review!