Creamy, sweet Thai Pumpkin Peanut Curry served over fragrant steaming rice. Quick, healthy and easy 20 minute dinner recipe.
This super tasty curry is filled with hearty comfort vibes. It’s vegan and gluten free. I am including electric pressure cooker like InstantPot as well as stove top instructions to make it.
Thai pumpkin curry has a perfect balance of sweet and spicy. Plus it has smooth silky creamy texture.. You will love this perfect 5 star curry recipe !!
For easy weeknight dinners, this vegetable curry makes a perfect choice. It’s high in taste, low in efforts meal that everyone in the family including kids will enjoy.
ALTERNATIVES AND SUBSTITUTES
- If you are looking to add more veggies, some peas and spinach will work perfect.
- You can sub pumpkin with regular potatoes, sweet potatoes or butternut squash. Cauliflower florets will also work great.
- Instead of peanuts, you could use cashews.
- If you are looking to make it nut free, skip the peanut butter and add seed butter like sun-butter.
- For extra protein boost, add some tofu or chickpeas. Chunks of Portobello mushrooms will be awesome too.
- Make it a soup : you can thin out the curry by adding more liquid. Puree half of it and serve as a soup.
They say you eat with your eyes first. Just look at this beautiful serving plate. This wholesome vegetarian curry combines variety of my favorite foods together. Just the right amount of pungent spicy heat, sweetness coated in luscious creamy sauce !! You will love this curry because it is
- easy to make
- contains protein and fiber
- perfect for weeknight dinner or lunch prep.
HOW TO SERVE THAI PUMPKIN PEANUT CURRY
Steamed fragrant rice is curry’s best friend. You can use Basmati, Jasmine or other white or brown rice. Quinoa or couscous also work well.
You can also dunk some nice and crusty warm garlic naan bread. Seriously drool worthy combo.. Add in some Peach Chutney on the side and happy meal is served !!
HOW TO STORE THE CURRY
The curry will keep well in the fridge for 3-4 days and reheats really well in a pan on the stove top. You should add some liquid ( water or broth or coconut milk ) to make it little thinner before reheating.
WHAT ARE THE INGREDIENTS OF THAI PUMPKIN PEANUT CURRY
Ingredients and exact measurements are listed in recipe card below. But here are the details with suggestions.
Pumpkin : I buy pre cut pumpkin or butternut squash from Trader Joe’s or Costco. You can always peel and cut it yourself. Make even bite sized pieces for perfect cooking.
Coconut Milk : For velvety smooth texture, I use can of full fat coconut milk. A light version will be ok to use too. Any other plant based milk will also work.
Peanut Butter : I like use creamy unsalted peanut butter in this curry. The peanut butter adds wonderful depth of nutty flavors making it truly delightful curry!
Thai Red Curry Paste : I generally stock up on quality curry paste from Asian Grocery stores. This Maesri Brand of Red Curry Paste is my absolute favorite. The store brought Thai curry pastes are often spicy so use it sparingly.
Aromatics and herbs : Bay leaf, minced ginger and garlic and chopped green onions is all I am using. Sprinkle of Turmeric powder adds nice curry aroma. Since curry paste is potent and super flavorful, you don’t need much extra seasoning besides salt and pepper.
A lemon juice at the end brings out a pop of freshness to the recipe. Chopped cilantro leaves further enhance the pungent curry flavor and they bring out beautiful color contrast as well.
Adding a special note about Ready Made Thai Curry Paste
I am including Amazon affiliate link for my favorite Maesri Brand of Red Curry Paste. I love this brand since it is without added color, preservative or MSG. Highly recommend it.
This spicy and delightful curry paste includes super clean ingredients. Ground paste of chili pepper, garlic, shallots, lemongrass, sugar, kaffir lime, galangal, coriander seeds, cumin and cardamom.
Taste and adjust the seasoning before serving. As with most recipes, seasoning comes down to personal preference. Remember you can always add more, but you can’t take it away, so go slow.
HOW TO MAKE THAI PEANUT PUMPKIN CURRY IN INSTANTPOT
It is very easy to make this curry in instantpot. Simply gather all the ingredients. Whisk the coconut milk, peanut butter and curry paste. Briefly sauté cut pumpkin and other aromatics in oil spray. Add the whisked sauce mixture.
Pressure cook for 4 minutes for tender soft cooked pumpkin pieces and deliciously creamy curry.
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- 2 cups diced pumpkin pieces
- 1/2 cup water
- 1 cup coconut milk
- 1/4 cup creamy peanut butter
- 1 tablespoon Thai Red Curry Paste - adjust per spice tolerance
- 1 bay leaf
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 5-6 green onion stalks chopped
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon lemon juice
- 1/4 cup chopped cilantro leaves for garnish
- Salt and pepper adjust per taste
In a mixing bowl, combine coconut milk, peanut butter and Thai red curry paste. Whisk well. Keep it aside.
INSTANTPOT INSTRUCTIONS :
Turn the InstantPot on Sauté mode. Once it displays hot, Spray some oil mist. Add the bay leaf, ginger and garlic and cut green onions. Sauté for a minute till you sense the fragrant aroma.
Add the cut pumpkin. Sprinkle the turmeric powder and salt. Stir in earlier whisked mixture of coconut milk, red curry paste and peanut butter. Give it a good stir so everything mixes well.Cancel Sauté.
Close the InstantPot lid. Set the valve at SEALING. Choose Manual or pressure cook setting for 3 minutes. And let it do the cooking.
After the pressure cooker beeps when it's done cooking, wait on Keep Warm Timer for 5-7 minutes and then release the leftover pressure. Carefully open the lid.
Add lemon juice. Give the good stir so everything mixes well together. Adjust salt and pepper if needed. Garnish with chopped cilantro leaves and serve warm.Spoon the curry in the serving bowl and Devour!!
STOVE TOP DIRECTIONS :
Heat the Dutch oven on Medium high heat. Lightly spray the cooking oil, add bay leaf, minced ginger and garlic and green onions. Sauté for a minute till you sense the fragrant aroma.
Add the cut pumpkin. Sprinkle the turmeric powder and salt. Stir in earlier whisked mixture of coconut milk, red curry paste and peanut butter. Give it a good stir so everything mixes well.
Cover the pan. Lower the heat to medium low. And let the curry cook for 10-15 minutes. Check intermittently to make sure there is enough water to prevent burns at the bottom.
Curry is cooked when the pumpkin pieces are fork tender. Turn off the heat. Add in lemon juice. Give the mixture a good stir so everything mixes well together.
Adjust salt and pepper if needed. Garnish with chopped cilantro leaves.Spoon the curry in the serving bowl and Devour!!
Taste and adjust the seasoning before serving. As with most recipes, seasoning comes down to personal preference. So start off by little amount first and then adjust.
I prefer to use oil spray to coat the pan before sauting. It helps control the fat calories depending upon your dietary choices, use oil, spray or broth for sauting.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Maesri Thai Red Curry Paste - 4 oz (Pack of 4)
- Chaokoh Coconut Milk, 13.5 Ounce (Pack of 6)
- Organic Turmeric Powder - 1LB Jar - 100% Raw w/Curcumin From India - by Jiva Organics
- Daawat Traditional Basmati Rice, 10 Pound
- OXO Good Grips 11-Inch Better Balloon Whisk
- Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
Amount Per Serving: Calories: 245Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 252mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 6g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
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