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Easy Creamy Vegan Thai Pumpkin Curry

A close-up of a vibrant, orange pumpkin curry garnished generously with fresh cilantro.
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Make this comforting, flavorful Thai pumpkin curry. This recipe uses simple ingredients to create a rich, creamy vegan dinner perfect for a cozy weeknight meal.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (ensure it is vegan)
  • 1 teaspoon ground turmeric
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 cup vegetable broth
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon soy sauce or tamari
  • 1 cup mixed vegetables (like bell peppers or snap peas)
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the red curry paste and turmeric. Cook for 1 minute, stirring constantly to toast the spices.
  4. Pour in the coconut milk and vegetable broth. Whisk to combine with the spices.
  5. Add the pumpkin puree, brown sugar (or maple syrup), and soy sauce (or tamari). Stir well until the mixture is smooth and creamy.
  6. Bring the curry to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10 minutes to allow flavors to meld.
  7. Stir in the mixed vegetables. Cook uncovered for another 5 minutes, or until the vegetables are tender-crisp.
  8. Taste the curry and adjust seasoning with salt and pepper as needed.
  9. Serve the creamy pumpkin curry hot over steamed rice or with naan bread. Garnish generously with fresh cilantro.

Notes

  • For a richer flavor, use a high-quality Thai red curry paste. Check the label to confirm it is dairy-free if following a strict vegan diet.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.
  • If you prefer a thicker curry, simmer it uncovered for a few extra minutes at the end.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-curry-easy-creamy-vegan-thai-recipe/