5 from 6 votes
Thai Pumpkin Curry (Vegan)
This delicious and nutritious Thai pumpkin curry recipe is loaded with fresh pumpkin, veggies, and rich coconut milk. It's hearty and flavorful... And happens to be vegetarian and vegan!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
- 8 servings
Calories:
327 kcal
Course:
Main Course
Cuisine:
Asian, Thai, Vegan
Ingredients
- 2 tablespoons coconut oil
- 4 cups pumpkin 1-inch cubes, chopped, fresh
- 1 large onion chopped
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 3 tablespoons red curry paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 13 ounce coconut milk can
- 5.4 ounce coconut cream unsweetened, canned
- 2 tablespoons soy sauce
- 1 cup snap peas halved (or snow peas)
- 1 cup basil Thai basil if possible, fresh leaves
Instructions
- Set a large 6-8 quart pot over medium heat. Add 2 tablespoons of coconut oil to the pot. Once melted, I added the onions, ginger paste, and garlic paste. Stir and sauté for 5 minutes, then add the curry paste. Stir and sauté another 2 minutes.
- Stir in the green and red bell peppers. Sauté for 2 minutes. Then stir in the chopped pumpkin, coconut milk, coconut cream, and soy sauce.
- Stir well. Cover and simmer for at least 15 minutes, or until that chunks of pumpkin are fork-tender.
- Add the snap peas and simmer for another 1-2 minutes. Stir in the basil and turn off the heat. Taste, then add salt and pepper if needed.
Cup of Yum
Notes
- If you can’t find pumpkin, you can swap any hard winter squash, like butternut squash or acorn squash.
- Cool the curry to room temperature and transfer to an airtight container. Store in the fridge for up to 4 days.
- This vegan curry recipe is also great to make ahead and freeze! Store the cooled soup in an airtight container, and wrap tightly in a layer of aluminum foil. Freeze for up to 3 months; thaw in the fridge overnight before reheating.
Nutrition Information
Serving
10oz
Calories
327kcal
(16%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
351mg
(15%)
Potassium
685mg
(15%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
9396IU
(188%)
Vitamin C
73mg
(81%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 - 8 servings
Amount Per Serving
Calories 327
% Daily Value*
| Serving | 10oz | |
| Calories | 327kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 351mg | 15% |
| Potassium | 685mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 9396IU | 188% |
| Vitamin C | 73mg | 81% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.