This Thai pumpkin curry features tender vegetables in the most incredible pumpkin coconut curry sauce. Completely vegan-friendly and amazing piled over hot rice!
Fall’s finest ingredient made its way into our curry and you may never want it any other way again.
This delightfully-orange curry is passing by the meat today and instead we’re loading it up with a rainbow of tender veggies and literally the BEST pumpkin curry sauce ever.
We’re living and breathing this curry the entirety of this fall, y’all.
This time of year we almost always have some extra pumpkin sitting around the fridge waiting to be used and this curry is the BEST way to use up that awkward amount!
Literally no one will even care that it’s meatless either. It’s THAT hearty and packed full of flavor.
This Thai Pumpkin Curry features…
- Tender sauteed carrots, kale, sweet pepper, and chickpeas.
- A silky pumpkin coconut curry sauce.
- Ready in only an hour and vegan-friendly!
Making the Thai Pumpkin Curry
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Yellow onion
- Red pepper
- Vegetable oil
- Red curry paste
- Pumpkin puree
- Coconut milk
We love this curry served over a pile of steamed jasmine rice, but there are so many different ways you can serve it!
Try it served over brown rice, cauliflower rice, or even quinoa. Make sure you have plenty of lime wedges and fresh cilantro on hand for topping!
Tips for Perfect Pumpkin Curry
- Cut vegetables in uniform sizes – uniformity matters when it comes to cutting your vegetables since you want them to cook evenly in the curry.
- Simmer curry – this is where a lot of the flavor is built in the curry and it also cooks the vegetables. Don’t rush the simmering process.
- Use full-fat coconut milk – this adds an unmatchable richness to the sauce that you can only get from using full-fat coconut milk.
- Add fresh lime and cilantro – this gets added once the curry is finished cooking for one last little punch of flavor!
Try these ideas for a different spin on this curry!
- Try different veggies – zucchini, summer squash, green beans, sweet potatoes, or mushrooms would all be great extra veggie additions.
- Add meat – try cubed chicken, thinly-sliced steak, or browned sausage.
- Make it spicy – add a minced serrano or a few shakes of cayenne pepper for a spicy curry.
Storing and Freezing Curry
This curry stores well in the refrigerator up to 6 days. We recommend heating leftovers either on the stovetop or in the microwave.
To freeze curry, cool completely and freeze up to 2 months. Thaw curry completely in refrigerator, then reheat either on the stovetop or microwave.
With how quick this curry is to whip up it’s almost INSANE how much flavor is packed inside! The vegetables are perfectly tender and just swimming in that flavorful pumpkin curry sauce.
Meet your new favorite fall comfort food!!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More delicious curries to add to your menu next!
Thai Pumpkin Curry
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 1 large red pepper, thinly sliced into 1-in strips
- 2 medium carrots, peeled and thinly sliced into coins
- 1 tablespoon grated fresh ginger
- 3 medium cloves garlic, minced
- 3 tablespoons red curry paste
- 1 cup pumpkin puree
- 1 can (15 oz) coconut milk
- 1-1/2 cups chopped fresh kale
- 1 can (15 oz) chickpeas, drained
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- Steamed rice and additional cilantro/lime wedges for serving
- In a large skillet, heat oil over medium-high heat until shimmery. Add onion, red pepper, and carrot to pan and let cook, stirring occasionally until vegetables begin to get tender and slightly browned, about 5 minutes.
- Reduce heat to medium and add ginger, garlic, and curry paste. Let cook 2-3 minutes until fragrant and vegetables are evenly coated.
- Add pumpkin, coconut milk, kale, and chickpeas. Bring curry to a simmer over medium heat, then reduce heat to medium low and let simmer 15-20 minutes until vegetables are tender.
- Stir cilantro and lime juice into curry and season with salt and pepper to taste. Serve curry warm over rice with additional cilantro and lime wedges. Enjoy!