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Creamy Vegan Thai Pumpkin Curry

A white bowl filled with rich, orange pumpkin curry featuring large chunks of pumpkin and dark green spinach.
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Make this quick and creamy vegan Thai pumpkin curry for a comforting weeknight meal. It uses coconut milk for richness and comes together fast.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (check for vegan certification)
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon brown sugar or maple syrup
  • 1 teaspoon soy sauce or tamari
  • 1 pound butternut squash or pumpkin, peeled and cubed (about 1 inch pieces)
  • 1 red bell pepper, sliced
  • 1 cup fresh spinach
  • Salt and pepper to taste

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and ginger. Cook for 1 minute until fragrant.
  3. Stir in the red curry paste and cook for 1 minute, stirring constantly.
  4. Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine.
  5. Add the brown sugar and soy sauce or tamari. Bring the mixture to a gentle simmer.
  6. Add the cubed squash or pumpkin and the sliced bell pepper. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the squash is tender when pierced with a fork.
  7. Stir in the fresh spinach until it wilts, about 1 minute.
  8. Taste the curry and add salt and pepper as needed. Serve hot over rice or noodles.

Notes

  • For a spicier curry, add a pinch of cayenne pepper with the curry paste.
  • If you prefer a smoother texture, use only pumpkin puree and skip the cubed squash, simmering for only 10 minutes total.
  • This recipe is naturally gluten free if you use tamari instead of soy sauce.

Nutrition

Find it online: https://tastytribune.com/pumpkin-curry-recipe-quick-creamy-vegan/