This Thai Pumpkin Curry is deliciously creamy and super tasty! Full of healthy veggies and FLAVOR, the whole family will love it!
Why you will LOVE This Recipe
When searching out a dinner recipe in the fall, one of the go-tos in my house is most definitely curry. Whether it be an instant pot tahini cashew curry or a slow cooker jerk chicken curry, those warm spices and cozy flavors get me every time! Today, we’re adding to our curry recipe collection with a thai pumpkin curry recipe. I mean, really, what can get better than combining curry AND pumpkin? In my opinion, absolutely nothing because this curry is intensely flavorful, filling, and made with a variety of healthy ingredients and fresh veggies! You and your family are going to love it!
When rounding up everything you will need to make some thai red pumpkin curry, you’ll notice that this recipe includes whole, healthy foods. You are going to love this healthy dish! Here’s what you’ll need to make it:
- Coconut Oil
- Red Bell Pepper
- Red Curry Paste
- Fresh Garlic
- Brown or Coconut Sugar
- Fresh Ginger
- Full Fat Coconut Milk
- Canned Pumpkin Puree
- Fish Sauce
- Fresh Pumpkin or Butternut Squash
- Fresh Lime Juice
How to Cut a Pumpkin
Ok, so you’ve rounded up all ingredients and now you’re all set to make your very own Thai Pumpkin Curry! But…. how on earth do you cut a pumpkin?! I recommend first cutting the pumpkin in quarters, cleaning out the insides as you go and discarding the seeds and membranes. Next, place the pumpkin quarters on a plate and microwave them until they are soft. Next, you’ll want to slice the skin off the pumpkin flesh carefully, then cut the flesh into cubes.
How to make Thai Pumpkin Curry
Heat up the oil in a pot, then add in the onion, carrot and bell pepper. Stir, cooking, until the veggies start to soften up a bit.
Add in the paste, garlic, sugar, salt and ginger and stir, cooking until fragrant. Add in the coconut milk, pureed pumpkin and fish sauce and stir once again before also adding the cubed fresh pumpkin and broccoli.
Bring the mixture up to a boil, then reduce the heat, cover and simmer until the pumpkin is tender. Remove the pot from the heat and stir in the water, lime juice and cilantro.
Plate it up and serve. Enjoy!
How to store Pumpkin Curry
This pumpkin curry recipe makes fantastic make-ahead meals for the work week and is also delicious served as leftovers! To store it, simply scoop it into an airtight container and store it in the fridge for up to 5 days. To freeze, label it and place the airtight container in the freezer for up to 3 months.
Pumpkin Curry FAQ
Pumpkin is great for you! They are high in Vitamin A, full of antioxidants and are great for helping with digestive problems and avoiding illness.
If you wish, you can leave out the pumpkin and use cubed fresh butternut squash instead.
You most definitely can! Feel free to add some shrimp or toss in some chicken to make it a thai chicken and pumpkin curry!
more delicious recipes
- vegan coconut curry lentil soup
- mango curry steak with coconut cauliflower rice
- crock pot thai peanut butter chicken curry
Thai Pumpkin Curry
- 1 Tbsp Coconut oil
- 1 Cup Carrot, sliced
- 1/2 Cup Onion, diced
- 1 Red pepper, Thinly sliced or roughly chopped
- 4 tsp Red curry paste
- 1 Tbsp Fresh garlic, minced
- 2 tsp Brown or coconut sugar
- 2 tsp Fresh ginger, minced
- 1 1/2 tsp Salt
- 1 Can Full fat coconut milk (14.5 oz)
- 2/3 Cup Canned pumpkin puree
- 1 tsp Fish sauce
- 2 Cups Fresh Pumpkin (or butternut squash) peeled and cut into 1/2 inch cubes
- 2 Cups Broccoli, cut into small florets
- 2 Tbsp Fresh lime juice
- 2 Tbsp Water (optional for slighter thinner curry)
- 1/2 Cup Cilantro, roughly chopped
Heat the coconut oil in a large pot on medium high heat. Once melted, add in the carrots, onion and red pepper and cook until they begin to soften, about 5 minutes.
Add in the paste, garlic, sugar, salt and ginger and cook until fragrant, about 2 mins.
Add in the coconut milk, pumpkin and fish sauce and stir. Then, stir in the cubed pumpkin and broccoli.
Bring just to simmer on medium heat. Once simmer, reduce the heat to low, cover the pot and simmer until the pumpkin is tender, about 15-20 minutes.
Remove from the heat and stir in the lime juice, water (if using) and cilantro.
For This Recipe, I recommend:
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