5.0 from 27 votes
Thai Pumpkin Curry
Celebrate pumpkin season with this easy Thai Pumpkin Curry! Tender fresh pumpkin and tofu simmered along with vegetables in a spicy red curry coconut broth! The perfect vegan fall dinner! Gluten-free + Nutfree + soy-free option.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 400 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 teaspoon oil
- 1 clove garlic minced
- 1 tablespoon red curry paste
- 1/2 teaspoon miso
- 1 teaspoon soy sauce
- 1/4 teaspoon dried mushroom powdered
- 15 ounce can of coconut milk
- 2 cups peeled and cubed pumpkin or you can also use kabocha squash, acorn, or butternut squash
- 2 teaspoons lime juice or 3 or 4 Markut lime leaves
- 1 cup sliced bell pepper I used a mix of green and red
- 1/4 cup Thai basil and more for garnish
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon sugar
- 1 cup cubed firm or medium-firm tofu
- lime juice , 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
- Feel free to add any other veggies such as zucchini, peas, baby corn, sweet potato, green beans, etc.
- Instead of pumpkin, you can also use kabocha squash, acorn, or butternut squash
- This dish can be made ahead of time and is freezer-friendly.
- Not a fan of tofu? Add some canned, drained chickpeas instead. White beans or lentils are another great addition to get that plant-based protein.
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
31g
(10%)
Protein
14g
(28%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Sodium
475mg
(20%)
Potassium
597mg
(17%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
5260IU
(105%)
Vitamin C
111mg
(123%)
Calcium
213mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
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.