Thai Pumpkin Curry

The Thai Pumpkin Curry has become one of my favorite autumn dishes, capturing the essence of fall within every comforting bite. With the leaves changing color and a slight chill in the air, I crave the warm embrace of this vibrant curry. The natural sweetness of the pumpkin, paired with the rich, creamy texture of coconut milk, creates a harmonious blend that’s not only satisfying but also nourishing. There’s something truly special about the aromas that fill the kitchen as the spices begin to dance together, creating a fragrant symphony that draws everyone in. It’s a dish that reminds me of cozy evenings spent gathered around the table with family and friends, sharing stories and laughter over a bowl of this delightful curry.

Ingredients Required for Thai Pumpkin Curry

When it comes to creating the Thai Pumpkin Curry, the ingredients play a crucial role in developing its unique flavor profile. Each element complements the other, resulting in a dish that is both hearty and satisfying. The key players include pumpkin, which brings a natural sweetness, and coconut milk, which adds richness. Together, they create a beautiful base that comes alive with the inclusion of spices and vegetables.

• Coconut oil: 2 to 3 tablespoons. A rich oil that adds a hint of coconut flavor and helps to sauté the vegetables.
• Onion: 1 medium/large sweet Vidalia or yellow onion, diced small. It serves as the aromatic base of the curry.
• Red bell pepper: 1 small, seeded and diced into thin strips. This adds sweetness and a pop of color.
• Yellow or orange bell pepper: 1 small, also seeded and diced. It complements the flavors of the red pepper.
• Red chile pepper: 1 small, optional. Adds a bit of heat to the dish.
• Garlic: 3 to 4 cloves, finely minced. Essential for flavor depth.
• Ground ginger: 2 to 3 teaspoons, or 1 tablespoon fresh ginger, finely chopped. It provides warmth and spice.
• Ground coriander: 2 teaspoons. Adds a citrusy, nutty flavor.
• Ground cumin: 1 to 2 teaspoons. Contributes an earthy depth.
• Sugar pumpkin: 1 medium, peeled, seeded, and diced into 1/2-inch cubes. This is the star of the dish, providing sweetness and texture.
• Thai red curry paste: 2 to 6 tablespoons, to taste. Essential for that authentic Thai flavor.
• Broth: 2 cups of low-sodium vegetable or chicken broth. It adds moisture and enhances the flavors.
• Coconut milk: 1 can (14 ounces). Full-fat delivers richness, while lite is okay for a lighter version.
• Bay or kaffir lime leaves: 2 or 3, optional. They add a lovely aromatic quality.
• Chickpeas: 1 can (15 ounces), drained and rinsed. A great source of protein and fiber.
• Fresh spinach leaves: about 3 cups, heaping handful. Adds a vibrant green color and nutrients.
• Lime juice: 1 tablespoon. Provides a refreshing contrast to the richness of the coconut milk.
• Soy or fish sauce: 1 tablespoon, optional. Enhances the umami flavor.
• Kosher salt: 1 teaspoon, or to taste. Essential for seasoning.
• Black pepper: 1/2 teaspoon, freshly ground, or to taste. Adds a bit of heat.
• Brown sugar: 1 tablespoon, optional. Helps balance the acidity.
• Fresh cilantro: 1/4 cup, finely chopped for garnishing. Adds brightness and flavor.
• Nuts: (cashews, peanuts, etc.), optional for garnishing. Adds a nice crunch.

Cooking Method for Thai Pumpkin Curry

Cooking this Thai Pumpkin Curry is a true joy. The process allows the vibrant flavors to meld perfectly, creating a dish that’s both aromatic and satisfying. Follow these steps for a delicious result!

1. Start by heating the coconut oil in a large high-sided skillet over medium-high heat. Once hot, add the onion. Sauté for about 3 to 4 minutes, or until the onion begins to soften and turn a bit translucent. Make sure to stir intermittently to prevent sticking.
2. Next, add the red bell pepper and yellow or orange bell pepper to the skillet. If you’re using the optional red chile pepper, add that now too. Continue sautéing for about 7 minutes until the vegetables are tender. Stir frequently to ensure even cooking.
3. Once the veggies are tender, introduce the garlic, ground ginger, ground coriander, and ground cumin to the skillet. Cook for about 1 minute, stirring almost constantly until fragrant. This step is crucial for releasing the natural oils from the spices.
4. Add the diced sugar pumpkin to the mixture, stirring to coat it with the spices. The pumpkin will absorb those wonderful flavors, setting the stage for a delicious curry.
5. Now, incorporate the Thai red curry paste, broth, and coconut milk into the skillet. Also, add the optional bay or kaffir lime leaves. Turn the heat to medium-low and bring the curry to a gentle simmer. Allow it to cook for about 15 minutes, or until the pumpkin is tender and cooked through. Keep an eye on the size of the pumpkin chunks as they should remain in the 1/2-inch size range for optimal cooking time.
6. If you prefer a smoother texture, you can remove about 1 cup of the softened pumpkin, along with the peppers and onion (avoiding the leaves). Blend this mixture until smooth, then return it to the skillet. Alternatively, use a handheld immersion blender directly in the skillet if you prefer.
7. Remove the bay or lime leaves if you added them. Then, fold in the drained chickpeas, fresh spinach, lime juice, and optional soy or fish sauce. Stir everything together and allow the spinach leaves to wilt, which takes about 1 to 2 minutes.
8. Before serving, taste the curry. Optionally add brown sugar to enhance the flavor balance. Adjust seasoning with more curry paste, salt, or pepper as desired.
9. Finally, garnish with cilantro and sprinkle optional nuts on top. Serve your delicious Thai Pumpkin Curry with rice, naan bread, or your favorite side.

Customization Ideas

The beauty of Thai Pumpkin Curry lies in its versatility. You can easily customize it to suit your taste preferences or dietary needs. Here are some ideas to inspire your creativity:

• Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This curry freezes well! Store in a freezer-safe container for up to 4 months. Let it thaw overnight in the refrigerator before reheating.
• Variations: Experiment with different vegetables, such as kale or zucchini, to mix up the dish.
• Protein Boost: Add cooked lentils or tofu for extra protein without altering the flavor significantly.
• Serving Options: Serve over brown rice or quinoa for added texture and nutrition.
• Herbs and Spices: Fresh herbs like basil or mint can be used as a garnish for an additional flavor layer.
• Acidity Adjustment: If you prefer a tangier flavor, add more lime juice or a splash of vinegar before serving.

Serve This Thai Pumpkin Curry With

• Rice: Steamed white or brown rice is a classic pairing that soaks up the flavors beautifully.
• Naan Bread: Soft naan is perfect for scooping up the Thai Pumpkin Curry and adds a delightful texture contrast.
• Salad: A light salad with citrus vinaigrette can balance the richness of the curry.
• Seasonal Vegetables: Roasted or steamed vegetables can complement the dish and add extra nutrients.
• Occasions: This curry is perfect for family dinners, gatherings, or even meal prep for the week.
• Storage Tips: Always store leftovers in airtight containers and label with the date to ensure freshness.
• Seasonal Pairing: Enjoy this dish during fall when pumpkins are in season for the best flavor.

FAQ

Conclusion

The Thai Pumpkin Curry is a delightful combination of flavors and textures that truly captures the essence of fall. The rich, creamy base paired with the sweet pumpkin and aromatic spices makes it a comforting dish perfect for any occasion. I encourage you to try this recipe and experience the warmth and nourishment it brings to your table. It’s sure to become a beloved favorite in your home, just as it has in mine!

Thai Pumpkin Curry

The ultimate comfort food, Thai Pumpkin Curry is a creamy and rich dish perfect for cooler months. With a delightful blend of spices and the sweetness of pumpkin, this easy weeknight dinner will satisfy your cravings. Make it tonight for a nourishing meal that brings warmth and joy to your table!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Thai

Servings 6 servings

Calories 350 kcal

Equipment

• Large high-sided skillet

Ingredients

  

• 2 to 3 tablespoons Coconut oil
• 1 medium Sweet Vidalia or yellow onion diced small
• 1 small Red bell pepper seeded and diced into thin strips
• 1 small Yellow or orange bell pepper seeded and diced into thin strips
• 1 small Red chile pepper seeded and diced finely with seeds removed; optional
• 3 to 4 cloves Garlic finely minced or pressed
• 2 to 3 teaspoons Ground ginger or 1 tablespoon fresh ginger, finely chopped
• 2 teaspoons Ground coriander
• 1 to 2 teaspoons Ground cumin
• 1 medium Sugar pumpkin peeled, seeded, and diced into 1/2-inch cubes (about 4 to 4 1/2 cups total)
• 2 to 6 tablespoons Thai red curry paste to taste
• 2 cups Slow-sodium broth vegetable or chicken or water (I used water)
• 1 14-ounce can Coconut milk full-fat will deliver a richer/thicker result, lite is ok
• 2 or 3 Bay or kaffir lime leaves optional
• 1 15-ounce can Chickpeas drained and rinsed (I used no-salt added)
• about 3 cups Fresh spinach leaves heaping handful
• 1 tablespoon Lime juice
• 1 tablespoon Soy or fish sauce optional and to taste
• 1 teaspoon Kosher salt or to taste
• 1/2 teaspoon Freshly ground black pepper or to taste
• 1 tablespoon Brown sugar optional and to taste
• 1/4 cup Fresh cilantro finely chopped for garnishing (basil may be substituted)
• Nuts cashews, peanuts, etc., optional for garnishing

Instructions

 

• To a large high-sided skillet, add the coconut oil, onion, and sauté over medium-high heat until the onion begins to soften and turn a bit translucent, about 3 to 4 minutes; stir intermittently.
• Add the bell peppers, optional chile, and continue sautéing for about 7 minutes, or until the vegetables are tender; stir intermittently.
• Add the garlic, ginger, coriander, cumin, and cook for about 1 minute, or until fragrant; stir almost constantly.
• Add the pumpkin, and stir to coat it with the spices.
• Add the Thai red curry paste, broth, coconut milk, bay or lime leaves, turn the heat to medium-low, and bring to a gentle simmer for about 15 minutes, or until the pumpkin is tender and cooked through. Tip– Make sure to keep your pumpkin chunks in the 1/2-inch size range or it will take much longer for them to cook through.
• Optionally and if you prefer a smoother curry, remove about 1 cup of the softened pumpkin, peppers, and onion mixture (make sure not to grab a bay or lime leaf), add it to a blender, puree, and add the puree back into the curry. Alternatively, you can do this with a handheld immersion blender in the skillet if desired. I don’t tend to puree at all because I like the texture, but do as you prefer.
• Remove the bay or lime leaves from the skillet if you added them.
• Add the chickpeas, spinach, lime juice, optional soy or fish sauce, salt and pepper, stir to incorporate, and allow the spinach leaves to wilt, about 1 to 2 minutes.
• Taste the curry and optionally add the brown sugar (recommended because it helps balance the acidity and adds overall depth of flavor). If desired, add additional curry paste, salt, pepper, etc. to taste.
• Add the cilantro, stir to combine, optional nuts, and serve with rice, naan bread, etc.

Notes

• Choosing the pumpkin: You want to use sugar pumpkins, which may also be called pie pumpkin or sweet pumpkins. They are small and round.
• Pumpkin substitute: If you can’t get your hands on pumpkin, use sweet potato or squash such as butternut or acorn instead.
• Curry paste: As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste.

Keyword comfort food, pumpkin recipes, Thai Pumpkin Curry, vegan curry

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!