Get your pumpkin fix on with this Thai Pumpkin Curry. It is filled with fresh pumpkin, tofu, and red bell peppers and served with rice for a delicious and easy meal any day of the week.
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Thai inspired curries are some of my favorite meals. The combination of slightly sweet with spicy makes most curry dishes irresistible. Some of my ALL-TIME favorite meals include this Coconut Curry with Tofu and this Red Lentil and Cauliflower Curry.
But for fall, you can’t go wrong with this Thai Pumpkin Curry.
This vegan curry recipe is a great way to utilize a fall favorite: pumpkin. It makes for the best bowl of fall comfort food to cozy up with on a cool autumn day.
And you can feel good about eating this one pot pumpkin curry, too. Pumpkin is packed full of nutrients. It has a firm, but soft texture similar to butternut squash with a mild subtly sweet flavor. And like squash, pumpkin absorbs the flavors of the curry. So good!
Recipe Video
Ingredients & Substitutions
Most curries can be made in about 30 minutes with just a handful of ingredients. They are wildly versatile, highly delicious, and typically good for you! Curries are packed with veggies, protein, and healthy fats and are easily made vegan and gluten-free.
Here is everything you need.
Ingredient Notes
- Rice – Use any kind of rice that you have on hand. Note that the cooking times will vary so it is important to follow the package instructions for cooking the rice. Brown rice typically takes twice as long as white rice. For a low carb, ketofriendly option, serve this curry over cauliflower rice.
- Extra Firm Tofu – Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press(<<affiliate link) or a weighted, towel-lined cutting board.
- Oil – Any high heat oil will do. I recommend coconut oil which has a nice subtle sweet flavor. You can also use peanut or sesame oil.
- Red Bell Pepper – I prefer red bell pepper, but feel free to use any variety.
- Red Curry Paste – You can make your own if you’d like, but I buy my red curry paste at the store. My favorite brand is Thai Kitchen. Note that depending on the brand you use, heat will vary. Taste and adjust to your liking.
- Pumpkin – The best pumpkins for this recipe are smaller pumpkins that you can find in the produce section of the grocery store. You want to find ones that have good color and few or no soft spots. If you can’t find fresh pumpkin, you can use butternut squash or acorn squash.
- Coconut Milk – Use canned, full fat coconut milk (not coconut milk beverage). For a lighter option, feel free to use light coconut milk.
- Maple Syrup – This is to add a little sweetness to the curry. You can also use brown sugar, coconut sugar, or omit the sugar altogether.
- Natural Peanut Butter – Use smooth, natural peanut butter. If you are allergic to peanut butter, use your favorite nut or seed butter.
- Roasted Peanuts – Feel free to omit for a nut free version.
- Thai Basil- Go for fresh Thai basil and avoid dried versions or sweet Italian basil. Thai basil has a smaller leaf and a slightly spicy, licorice-like flavor. If you can’t find it, Italian basil can be substituted.
Step-by-Step Instructions
Step One – Make the Rice
Start by preparing your rice. You can use just about any rice you want to for this recipe. To prepare it, follow the instructions on the rice’s packaging. Certain varieties tend to take longer than others. Brown rice often takes twices as long to cook as white rice, so keep that in mind if you are on a time crunch.
Step Two – Sauté the Tofu
For this recipe, high quality, extra firm tofu is a must. Look for tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or super firm sprouted tofu. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour.
Pat the tofu dry and cut it into 1/2″ cubes. Add a tablespoon of coconut oil to a large skillet or wok. Heat the oil over medium heat. When the oil is hot, add the tofu and ½ teaspoon of salt. Stir fry the tofu for about 5 to 6 minutes or until it is browned on all sides.
Remove from heat and set aside.
Step Three – Pumpkin & Curry Sauce
Remove the tofu and add another tablespoon of coconut oil to the pan. Once the oil is hot, add the pumpkin and red bell peppers. Saute the pumpkin and red pepper until the outsides are starting to cook. This takes about 5 minutes.
Meanwhile, in a small bowl, whisk the coconut milk, maple syrup, and curry paste until the curry has dissolved completely. Pour the mixture over the vegetables. Bring the mixture to a boil and then reduce heat to a simmer. Cover the pumpkin curry and cook for 10 more minutes or until you can easily pierce the pumpkin with a fork.
Step Four – Garnish and Serve
Once the pumpkin is cooked through, ladle out ¼ cup of the curry mixture into a small bowl. Spoon in the peanut butter and whisk it together. The mixture should be smooth and the peanut butter well incorporated.
Add the peanut butter mixture to the pan and stir it all together. Stir in the remaining salt and tofu. Finally, remove the skillet from the heat and stir in the thai basil.
Top with additional basil and peanuts and serve over rice.
Serving and Storing
Serving – Pumpkin curry tastes best when it is served hot from the skillet over freshly made rice. For a Thai-inspired meal, serve the curry with Thai Salad with Sesame Peanut Sauce recipe or Thai Spring Rolls.
Storing – Store leftover curry in the fridge for 4 days or the freezer for up to w months. Make sure it cools completely before spooning into a sealable container. To reheat, first let the curry thaw completely at room temperature (if frozen). Place the container in the microwave for about 2 minutes or until it heats through. You can also reheat gently over the stovetop.
Tips and Tricks
- Use Extra Firm Tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by a weighted, towel-lined cutting board.
- Prepare the rice fresh when you are ready to serve the curry. Freshly made rice tastes best, make fresh rice when serving leftovers for best results.
- Add the red curry slowly. It adds flavor but it also adds heat. If you want more heat, add it slowly and taste test it after each addition to avoid making it way too hot.
Frequently Asked Questions
If pumpkin is not available at your local store, you can use either butternut squash or acorn squash. Butternut squash is available all year round in most grocery stores.
Tofu adds protein to the curry and makes it a more complete meal. If you don’t like tofu you can replace it with tempeh, soy curls, or eggplant.
Yes! You can always add more veggies to the curry. Mushrooms, zucchini, eggplant and carrot all work really well. But you could add other roasted vegetables that you like.
If you are allergic to peanuts, you can skip adding them at the end and use a different nut or seed butter in the sauce. I recommend almond, cashew, or sunflower seed butter.
If you swap out the rice for cauliflower rice, then yes, this curry is keto-friendly.
I recommend only making the curry ahead and then making the rice when you are ready to serve the curry. This meal is a great freezer meal to last you through the winter months.
More Vegan Curry Recipes
- Vegan Thai Red Curry with Tofu
- Thai Sweet Potato Curry with Kale
- Red Lentil Curry Soup (Vegan & Gluten-Free)
- Easy Chana Masala {Chickpea Curry}
- Coconut Curry with Tofu
Vegan Pumpkin Curry
Ingredients
- 12 oz extra firm tofu, cubed
- 1 tsp. salt, divided
- 2 tbsp. coconut oil, divided
- 4 cups fresh pumpkin, seeded and chopped
- 1 red bell pepper, chopped
- 1 (14oz) can full-fat coconut milk
- 1/2 cup water
- 2-3 tbsp. red curry paste
- 2 tbsp. maple syrup
- 2 tbsp. natural peanut butter
- 1/4 cup thai basil, chopped
- 1/2 cup peanuts
- 1 cup uncooked rice
Instructions
- Cook the rice according to package instructions. You can use either brown or white rice just note that brown rice takes about 2x as long to cook as white rice.
- Meanwhile, add 1 tablespoon of coconut oil to a large skillet or wok and heat over medium heat. Once the oil is hot, add the tofu and 1/2 teaspoon of salt. Stir fry for 5-6 minutes. Once lightly browned on all sides, remove the tofu from the pan and set aside.
- Return the skillet to heat and add the remaining tablespoon of coconut oil. Once hot, add the pumpkin and red bell pepper and sauté for about 5 minutes, until the outsides are slightly cooked. Whisk together the coconut milk, maple syrup, and curry paste, until the curry paste has dissolved, and pour it over the vegetables. Bring mixture to a boil then reduce heat to a light simmer. Cover and cook for 10 more minutes, until the pumpkin is tender and easily piercable with a fork.
- Transfer 1/4 cup of the coconut milk/curry mixture to a small bowl and add two tablespoons of peanut butter. Whisk together then add back to the saucepan, stirring to incorporate. Stir in cooked tofu and the remaining 1/2 teaspoon of salt.
- Remove from heat and stir in the thai basil. Top with extra basil and peanuts and serve over rice.
Video
Notes
- What can I use instead of pumpkin? If pumpkin is not available at your local store, you can use either butternut squash or acorn squash. Butternut squash is available all year round in most grocery stores.
- Do I need to add tofu? Tofu adds protein to the curry and makes it a more complete meal. If you don’t like tofu you can replace it with tempeh, soy curls, or eggplant.
- I’m allergic to peanuts, can I substitute them? If you are allergic to peanuts, you can skip adding them at the end and use a different nut or seed butter in the sauce. I recommend almond, cashew, or sunflower seed butter
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Ann-Maree says
I’ve made your delicious curry several times and it never fails to impress! I add a big handful of baby spinach leaves at the same time as the basil as I like it to be a bit greener. Thanks for sharing!
Sarah says
Oh, I’m so glad to hear it’s a hit!
Ann-Maree says
I made this and it was DELICIOUS!
Sarah says
Glad it was a hit! Thanks for sharing.
Grace says
Just made this – so comforting and satisfying! Currently living in Thailand and it’s nice to make the most of the produce (most of which is my favourite food) here. Your blog is great and fills me with ideas! Thank you!
Amy says
This was devine! My subs: chickpeas vs tofu (didn’t have time to press and fry it), gf tamari vs salt, cashews and cashew butter vs peanut (school is peanut free and I always send leftovers for lunch). This is my new favorite fall/winter entree–IT’S AMAZING!!!
Sarah says
Great! Thanks for sharing your subs. I think I’ll try it with chickpeas next time.
Laurie says
I have a ton of fresh butternut squash. Do you think it would be an OK substitute for fresh pumpkin?
Sarah says
Yeah, it would work just fine. Half the time I make this recipe with butternut squash myself because fresh pumpkin can be hard to find.
Marie-Ève says
Hi! Quick question, how can I replace coconut milk in a curry such as this one? I despite its taste.
Thank you!
Sarah says
You could replace it with about 3/4 the amount of soy milk. This will give it some creaminess but because it has less fat and is more watery, you don’t want to put the full amount in.
Caitlin says
I just got back to London from a holiday in Greece, where it was definitely summer…and found that back home in London it’s definitely fall! I was a bit sad until I started thinking about autumnal recipes and saw this pumpkin curry recipe! Now I have something to look forward to for the fall. 🙂
Ceara @ Ceara's Kitchen says
This peanut pumpkin curry look amazing 🙂 I love adding pumpkin into savory eats! I’ve made pumpkin curry before and can’t wait to try your delicious recipe (with peanuts – delicious!).
Caitlin says
to me, the most perfect food is peanuts, which also starts with a p and is in this dish! there is nothing i love more than a big bowl of thai curry topped with peanuts. this recipe is calling my name. and i especially love these photos!
Julie@Sweet and Spicy Monkey says
This sounds so good! I love the flavors you’ve combined here. Pinned! 🙂