Easy Thai Pumpkin Curry: A Cozy Vegan Delight

This Easy Thai Pumpkin Curry is a vegan dish packed with nutrients and bold flavors, making it a must-try for a cozy meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons coconut oil Adds richness and flavor; can substitute with vegetable oil.
1 onion Provides sweetness and depth; any type of onion works.
3 garlic cloves Delivers aromatic flavor; fresh is preferred.
1 tablespoon grated fresh ginger Adds warmth and spice; can use ground ginger in a pinch.

For the Curry

1 red bell pepper Contributes color and sweetness; can replace with any preferred bell pepper.
1 cup pumpkin puree Base of the curry for creaminess; ensure it's not pie filling.
1 can (13.5 oz) coconut milk Adds creaminess; full-fat recommended for best flavor.
2 tablespoons red curry paste Essential for authentic flavor; adjust quantity based on spice preference.

For the Seasoning

2 tablespoons soy sauce/tamari Provides umami; use tamari for a gluten-free option.
2 tablespoons lime juice Brightens flavors; can substitute with lemon juice.
1 tablespoon brown sugar Balances curry flavors; adjust to taste.
1 teaspoon turmeric powder Adds earthy flavor and color; optional but recommended for added health benefits.
cayenne pepper Adds heat; optional, adjust according to taste.
salt and pepper To taste.

For the Protein & Vegetables

1 cup vegetable broth Provides moisture for cooking; chicken broth can be used for non-vegans.
2 cups chopped vegetables Variety can be used (e.g., broccoli, green beans); choose your favorites.
1 can chickpeas Adds protein; can substitute with tofu, chicken, or shrimp.

For the Finishing Touches

2 tablespoons fresh cilantro For garnish; adds freshness.
2 cups cooked rice For serving; options include jasmine rice, quinoa, or noodles.

Equipment

Large Pot

Method

Step-by-Step Instructions

Begin by heating 2 tablespoons of coconut oil in a large pot over medium heat. Once the oil is shimmering, add 1 chopped onion and sauté for 5-7 minutes, until soft and translucent.
Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Sauté for 1 minute until fragrant.
Add 1 sliced red bell pepper to the pot, stirring well to combine. Cook for an additional 3-5 minutes until softened.
Mix in 1 cup of pumpkin puree, ensuring it blends evenly with the sautéed vegetables. Cook this mixture briefly for about 2 minutes.
Pour in 1 can of creamy coconut milk, stirring well to combine all the ingredients, and heat for 2-3 minutes until simmering.
Spoon in 2 tablespoons of red curry paste, adjusting based on your spice preference. Stir it thoroughly into the mixture.
Add 2 tablespoons of soy sauce or tamari, 2 tablespoons of lime juice, 1 tablespoon of brown sugar, 1 teaspoon of turmeric powder, and cayenne pepper if desired. Mix well.
Pour in 1 cup of vegetable broth, stirring to incorporate. Increase heat to bring to a simmer, then reduce to medium-low.
Add your choice of chopped vegetables and 1 can of rinsed chickpeas. Stir well to ensure everything is coated.
Continue to simmer for an additional 5-10 minutes until the vegetables are tender-crisp.
Conduct a final taste test, adjusting the seasonings as necessary.
Serve the Thai Pumpkin Curry over a bed of cooked rice, quinoa, or noodles, garnished with fresh chopped cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 10000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. This dish can be made in advance to enhance flavors.

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