Creamy, sweet Thai Pumpkin Curry served over fragrant steaming rice makes a quick, healthy and easy 20 minute dinner. This super tasty pumpkin curry is filled with hearty comfort vibes. It’s vegan and gluten free. I am including electric pressure cooker like Instant Pot 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.
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This Curry Recipe is
- easy to make
- Vegan
- Gluten free
- Healthy
- contains protein and fiber
- perfect for weeknight dinner or lunch prep.
Ingredients
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.
Herbs and spices: 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.
Garnishes : 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.
Substitutions and Variations
- 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.
- To make this curry 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 Thai Pumpkin 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 !
My Favorite 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.
Instructions
- In a mixing bowl, combine coconut milk, peanut butter and Thai red curry paste. Whisk well. Keep it aside.
- Heat the Soup Pot or wok 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!!
How to Make Instant Pot Thai Peanut Curry
- In a mixing bowl, combine coconut milk, peanut butter and Thai red curry paste. Whisk well. Keep it aside.
- 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!
How to Serve
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. Curry Fried Rice is another good choice.
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 !
Storage
This Vegan Thai Pumpkin curry will keep well in the refrigerator 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.
Other Delicious Thai Curry Recipes
I love making different Thai curries at home. They are so flavorful and make excellent healthy meal. Thai Red Curry is bold and spicy. I also love Thai Massaman Curry with Tofu for easy one pot meal. Thai Green Curry is also excellent for weeknight dinners.
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Thai Pumpkin Curry
Ingredients
- 2 cups diced pumpkin pieces
- ½ cup water
- 1 cup coconut milk
- ¼ 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
- ¼ teaspoon Turmeric Powder
- 1 teaspoon lemon juice
- ¼ cup chopped cilantro leaves for garnish
- Salt and pepper adjust per taste
Instructions
- In a mixing bowl, combine coconut milk, peanut butter and Thai red curry paste. Whisk well. Keep it aside.
INSTANT POT 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!!
Video
Notes
Nutrition
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Nat
how many people does this recipe serve ? thank you
admin
Serves 4, roughly 1 cup each
IPnewbie
You list water in the ingredients but then don’t mention what to do with it. Is it necessary?
admin
yes. Add it along with all ingredients. You need it to build pressure.