Thai Pumpkin Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
400 kcal
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Course
Main Course
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Cuisine
Asian
Thai Pumpkin Curry
Description
The recipe starts by sautéing garlic in neutral oil, then blending in red curry paste, miso paste, soy sauce, and dried mushroom powder, which simulate the umami of fish sauce in this vegan-friendly version. Coconut milk is stirred in to smooth the curry base, which is then seasoned with salt, black pepper, sugar, and lime juice before adding cubed pumpkin to cook until just tender.
Bell peppers, Thai basil, sugar, and cubed firm tofu are added last and brought to a boil, melding the flavors and textures in the final step. The red curry paste provides a moderate heat and fragrant spice, while the pumpkin offers a soft, slightly sweet contrast. The tofu adds a gentle bite and protein.
Often served over steamed rice or with noodles, the curry can be customized by adding additional vegetables such as zucchini or peas according to the notes. The curry freezes well and is suitable for make-ahead meals.
Optional garnishes of lime juice mixed with pepper flakes and Thai basil can add brightness and a mild heat as a topping.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 clove garlic minced
- 1 tablespoon red curry paste
- 1/2 teaspoon miso paste
- 1 teaspoon soy sauce
- 1/4 teaspoon dried mushroom powder
- 15 ounce coconut milk canned
- 2 cups pumpkin acorn, or butternut squash, peeled and cubed, or kabocha squash
- 2 teaspoons lime juice or 3 or 4 Markut lime leaves
- 1 cup bell pepper I used a mix of green and red, sliced
- 1/4 cup Thai basil and more for garnish
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon sugar
- 1 cup firm tofu cubed, or medium-firm tofu
- lime juice with pepper flakes and Thai basil for garnish
Instructions
- Heat the oil over medium heat. Add the garlic and cook until the garlic is golden.
- Then add in your red curry paste, miso, soy sauce, and mushroom powder and mix well. The mix of miso soy sauce and powdered mushroom act as a substitute for fish sauce.
- Cook for a minute then add in your coconut milk. Mix the red curry paste in the coconut milk so that there are no lumps remaining.
- Then add in the salt, pepper, pumpkin, lime juice, and mix well.
- Cover and cook until the pumpkin is al dente. It will take 8-10 minutes depending on the squash used and your stove, etc.
- Open the lid and then add in your peppers, Thai basil, sugar, tofu, and mix in. Bring to a good boil.
- Taste and adjust salt and flavor. Add more salt if needed. Some lime juice if needed. Then take off heat and serve with some Thai basil on top and more lime juice if needed. Serve with rice or noodles.
Notes
- Additional vegetables like zucchini, peas, baby corn, sweet potato, or green beans can be added to enhance the curry.
- Substitute different types of winter squash such as kabocha, acorn, or butternut squash for the pumpkin.
- This curry can be prepared in advance and freezes well for later use.
- For a plant-based protein alternative, canned drained chickpeas, white beans, or lentils can replace tofu.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Sodium | 475mg | 20% |
| Potassium | 597mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 5260IU | 105% |
| Vitamin C | 111mg | 123% |
| Calcium | 213mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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