5 from 27 votes
Thai Pumpkin Curry
Thai Pumpkin Curry combines coconut milk, red curry paste, and a mixture of seasonings including miso and dried mushroom powder to create a rich, plant-based curry featuring cubed pumpkin and tofu. The recipe balances savory umami flavors with the sweetness of the squash and a hint of lime acidity. Thai basil and bell peppers add freshness and color, delivering a dish with varied textures and aromatic complexity suited to pairing with rice or noodles.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
Calories:
400 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 400
% 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.