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Creamy Vegan Thai Pumpkin Curry

A close-up of creamy vegan pumpkin curry featuring bright green broccoli florets and tofu chunks in a white bowl.
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A simple, warming Thai-style pumpkin curry made creamy with coconut milk. This recipe is quick and suitable for a weeknight meal.

Ingredients

Scale
  • 1 tbsp coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tbsp red curry paste (ensure vegan)
  • 1 tsp turmeric powder
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 cups pumpkin puree (canned or fresh)
  • 1 cup vegetable broth
  • 1 tbsp soy sauce or tamari
  • 1 tsp brown sugar
  • 1/2 tsp salt, or to taste
  • 1 cup chopped firm tofu or chickpeas (optional protein)
  • 1 cup chopped vegetables (e.g., bell pepper, broccoli florets)
  • Fresh basil or cilantro for garnish

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Add garlic and ginger. Cook for 1 minute until fragrant.
  3. Stir in the red curry paste and turmeric. Cook for 1 minute, stirring constantly.
  4. Pour in the coconut milk and vegetable broth. Whisk until smooth.
  5. Add the pumpkin puree, soy sauce/tamari, and brown sugar. Stir well to combine.
  6. Bring the mixture to a gentle simmer. Reduce heat to low.
  7. Add tofu or chickpeas and any hard vegetables like broccoli. Simmer for 10 minutes, or until vegetables are tender.
  8. Stir in softer vegetables like bell peppers during the last 5 minutes of cooking.
  9. Taste and adjust salt as needed.
  10. Serve hot over rice, garnished with fresh herbs.

Notes

  • For a spicier curry, add a pinch of cayenne pepper with the dry spices.
  • If you prefer a smoother texture, blend half of the curry mixture before adding the final vegetables.
  • Use butternut squash instead of pumpkin for a similar flavor profile.

Nutrition

Find it online: https://kitchnkudos.com/creamy-vegan-thai-pumpkin-curry/