Name: Thai Pumpkin Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 tablespoon coconut oil grapeseed oil; 1 large brown onion or 2-3 shallot (sliced into half-moons); 2 medium garlic cloves (minced); 1 small red chili or serrano pepper (seeds removed, chopped); 1 small red bell pepper (sliced medium thin); 1 small orange or yellow bell pepper (sliced medium thin); 4 tablespoon Thai red curry paste; 4 - 4 ½ cups pumpkin of choice (medium dice); 3 ½ cups spinach leaves; 1 handful of cilantro (chopped); 1 can full-fat coconut milk; 2 cups vegetable or chicken broth; 1 teaspoon turmeric powder; 2 teaspoon fish sauce; 1 teaspoon ground cumin; 2 medium bay leaves (or kaffir leaves); 3 slices of fresh ginger; salt and pepper to taste; 2 tablespoon lime juice; A Pinch two coconut or brown sugar (optional); 1-2 15 oz can chickpeas (garbanzo beans)

A simple 30-minute vegetable curry that is loaded with pumpkin, Thai flavors, spinach, chickpeas, and peppers. You'll love how fragrant, nutritious and spicy this Thai Red Curry Pumpkin is!

final image of pumpkin curry in a bowl with rice with a marble background

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Pumpkin Curry

Let me show you how easy it is to make this curry from scratch, with healthy ingredients, and just 30 minutes.

If you like pumpkin recipes be sure to check out these delicious meals too: pumpkin hummus, pumpkin caramel next.

Ingredients

Pumpkin - Pick one with deep orange flesh and a sweet flavor, like Muscade de Provence if available. Butternut squash is a great alternative for curries and stews. Choose firm-fleshed varieties that hold their shape and cut them into even, medium-small pieces for quick, even cooking (around 30 minutes).
Full-fat coconut milk - This is my go-to for creating a rich, creamy curry sauce. Regular coconut milk works too, but the full-fat version takes it to the next level of lusciousness.
Chicken or vegetable stock - Adds a lovely depth of flavor, but if you're out, warm water works just fine. Bouillon cubes are a handy alternative, and I use them often in a pinch!
Chickpeas (or garbanzo beans) - Canned or cooked-from-dry both work great. I usually go for two 15 oz cans for a hearty, thick curry, but when I want something lighter, I'll stick with just one can. It's all about the mood that day!
Red curry paste - The ultimate flavor bomb! Start with two tablespoons and adjust to your spice preference-I went for four this time, and it was perfect.
Peppers - I love mixing sweet bell peppers with some red hot varieties like serrano peppers for that extra kick. Just don't forget to remove the seeds unless you're a spice enthusiast!
Lime juice - Two heaping tablespoons are a must for balancing the flavors, but if you're unsure, start with one and add more as you taste. Lime juice really brings everything to life!
Ginger - I add generous slices of fresh ginger for a classic Thai touch. I like to leave the slices in the curry for a bold, intense flavor (but remember, they're not meant to be eaten!). If you're not a fan of big ginger pieces, finely grating it works beautifully too.
Fish sauce - Just a few spoons of fish sauce (or gluten-free soy sauce if you prefer) will work magic in enhancing the umami flavors of your curry. Trust me, it's a game-changer!

📋 You can find the full ingredient list in the Recipe Card below the article.

final image of pumpkin curry in a bowl with rice and pita bread with a marble background

Tips

Make-ahead tips - during pumpkin season, get a bunch of different types of veggies and freeze the raw diced pumpkin in a container to use later. This way, you'll have frozen pumpkin available for many months to come and enjoy a cozy bowl of pumpkin soup or vegetable curry anytime your heart desires.
For a more authentic Thai-style dish use one or two lemongrass stalks instead of lime. Add whole stalks into the pot to simmer, about when adding the broth. After the curry is ready, remove the stalks and ginger before serving, or keep it in the pot for a stronger flavor. Both ginger and lemongrass should not be eaten but are here for added flavor.
Ginger - for some people, the amount can be too much to handle because ginger has a totally different ''spicy kick''. Start with little or add only about 1 thicker-ish slice of ginger if not sure. I warned you!

Easy Curry Recipes

Before You Head Out

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Recipe Card

Julia

Thai Pumpkin Curry

5 from 6 votes

A simple 30-minute vegetable curry that is loaded with pumpkin, Thai flavors, spinach, chickpea and peppers. You'll love how fragrant, nutritious and spicy this Thai Red Curry Pumpkin is!

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 larger portions

Course: Main Course

Cuisine: Thai

Calories: 396

Ingredients Method Nutrition Video Notes

Ingredients

3 tablespoon coconut oil grapeseed oil
1 large brown onion or 2-3 shallot sliced into half-moons
2 medium garlic cloves minced
1 small red chili or serrano pepper seeds removed, chopped
1 small red bell pepper sliced medium thin
1 small orange or yellow bell pepper sliced medium thin
4 tablespoon Thai red curry paste
4 - 4 ½ cups pumpkin of choice medium dice
3 ½ cups spinach leaves
1 handful of cilantro chopped
1 can full-fat coconut milk
2 cups vegetable or chicken broth
1 teaspoon turmeric powder
2 teaspoon fish sauce
1 teaspoon ground cumin
2 medium bay leaves or kaffir leaves
3 slices of fresh ginger
salt and pepper to taste
2 tablespoon lime juice
A Pinch two coconut or brown sugar optional
1-2 15 oz can chickpeas (garbanzo beans)

Method

In a medium-sized skillet heat vegetable oil over medium heat and saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.
In a heavy bottom pot, over medium heat, add vegetable oil, and once the oil is hot saute onions, spices. Saute until onions soften and follow with garlic.
Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute. Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper. Saute for 5-10 minutes after that throw in the earlier sauteed peppers. Mix until combined. Add the ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk. Simmer until the pumpkin becomes soft, adjusting the heat accordingly.
Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot (or do this directly in the pot if well experienced). You can decide on how smooth or not you want this to be.
Finally, add the spinach, cilantro, and chickpeas last, stir to combine and simmer for 2-5 minutes. Taste and add more seasonings if needed.
Remove from heat, cover with a lid and let rest for 10-15 minutes before serving.

Nutrition

Calories: 396kcal

Video

Notes

Make-ahead tips - during pumpkin season, get a bunch of different types of veggie and freeze the raw diced pumpkin in a container to use later. This way you'll have pumpkin available for many months to come and enjoy a cozy bowl of pumpkin soup or vegetable curry anytime your heart desires.
For a more authentic Thai-style dish use one or two stalks of lemongrass instead of lime. Add whole stalks into the pot to simmer, about the time when adding the broth. After curry is ready, remove the stalks along with ginger before serving or keep it in the pot for a stronger flavor. Both ginger and lemongrass should not be eaten but are here for added flavor.

Ginger - for some people, the amount can be too much to handle because ginger has a totally different "spicy kick". Start with little or add only about 1 thicker-ish slice of ginger if not sure. I warned you!

Can I freeze pumpkin curry? You definitely can freeze pumpkin curry and basically any curry that doesn't have dairy in it. That being said, it doesn't mean you can't freeze creamy sauces/soups, just the texture may be slightly grainier than usual after defrosting. The flavor is different as well. Pumpkin curry will freeze well in a freezer-friendly sealable bag or container and when ready to use, thaw the curry in the fridge overnight or at room temperature until completely defrosted. However, in this particular pumpkin curry recipe, make sure to puree the 1 cup mentioned until very smooth otherwise the texture may not end up very good after thawing and will be too grainy as well. Anyway, I always recommend consuming any meals within 1-2 days of preparation.

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Instructions

In a medium-sized skillet heat vegetable oil over medium heat and saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.

saute bell pepeprs and red hot chili peppers in a black skillet

In a heavy bottom pot, over medium heat, add vegetable oil, and once the oil is hot saute onions, spices.

Saute until onions soften and follow with garlic.

onion slices and spices cooking in a heavy bottom white pot

Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute.

diced pumpkin cubes added to the white pot

Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper.

Saute for 5-10 minutes after that throw in the earlier sauteed peppers.

pumpkin curry ingredients simmering in a white pot along with coconut milk and vegetable broth

Mix until combined. Add the ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk.

Simmer until the pumpkin becomes soft, adjusting the heat accordingly.

Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot (or do this directly in the pot if well experienced).

You can decide on how smooth or not you want this to be.