Can I prepare it ahead of time?

Yes, the dish can be made a day in advance. In fact, the flavors often deepen after resting overnight in the fridge. Simply reheat gently on the stove or in the microwave, and add a little broth or coconut milk if needed to loosen the sauce.

How spicy is the curry?

The level of heat can vary depending on the type and amount of chili used. Red curry paste typically carries a moderate heat, but you can adjust it to taste. If you prefer a milder version, reduce the amount of curry paste and remove seeds from fresh chilies.

Can I make this dish vegan?

Absolutely. To make it vegan, simply replace the fish sauce with soy sauce or a plant-based fish sauce alternative. Use vegetable broth instead of chicken broth. The dish will still be flavorful and rich, thanks to the spices and coconut milk.

What type of pumpkin is best for curry?

The ideal pumpkin is one that holds its shape during cooking while still becoming tender. Sugar pumpkin and kabocha squash are great options. They offer a sweet, nutty flavor and creamy texture that enhances the dish. Avoid using large carving pumpkins, as they are too watery and lack flavor.

Thai Pumpkin Curry – The Most Delicious 1-Pot Meal You Need Now

Description

A comforting, creamy, and spicy Thai-inspired pumpkin curry made with coconut milk, chickpeas, fresh vegetables, and aromatic spices. Perfect for a cozy meal that’s easy to make and packed with flavor.

Ingredients

Scale

3 tablespoons cooking oil, divided
1 red bell pepper, seeded and sliced
1 small orange or yellow bell pepper, seeded and sliced
1 red chile pepper (serrano or jalapeno), seeded and chopped
1 onion, sliced
2 garlic cloves, minced
2 to 4 tablespoons Thai red curry paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 ½ cups diced pumpkin
Kosher salt, to taste
Freshly ground black pepper, to taste
3 slices fresh ginger
2 makrut lime leaves or bay leaves
1 tablespoon fish sauce or soy sauce for vegan version
Juice of 1 lime
1 tablespoon palm sugar or brown sugar
2 cups vegetable or chicken broth
1 (14-ounce) can full-fat coconut milk
1 (15-ounce) can chickpeas, drained
3 ½ cups spinach leaves
¼ cup chopped cilantro

Instructions

In a medium skillet, heat 1 tablespoon of oil over medium-high heat. Add the bell peppers and cook for about 5 minutes until softened.
Add the chopped chile pepper and cook for 1 more minute. Remove from heat and set aside.
In a heavy-bottomed pot or Dutch oven, heat the remaining oil over medium heat. Add the onions and cook for 5 minutes until softened.
Stir in the garlic, curry paste, turmeric, and cumin. Cook for 1 minute while stirring continuously.
Add the diced pumpkin, season with salt and pepper, and cook for 5 more minutes, stirring well to coat.
Add the cooked peppers, ginger, lime leaves, fish sauce or soy sauce, lime juice, and sugar. Mix well.
Pour in the broth and coconut milk. Bring to a gentle simmer.
Reduce heat to low and simmer uncovered for about 5 minutes, or until pumpkin is tender.
Remove about 1 cup of pumpkin, blend until smooth, and return it to the pot to thicken the curry.
Add chickpeas and simmer until heated through, about 2–3 minutes.
Stir in spinach and cilantro, and cook for another 1–2 minutes until spinach is wilted.
Remove from heat and serve hot.

Notes

Use kabocha or sugar pumpkin for the best texture and flavor.
Adjust curry paste to your preferred spice level.
For a vegan version, use soy sauce and vegetable broth.
Make ahead and store in the fridge for up to 4 days or freeze for 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 6g
Sodium: 630mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg

Keywords: Thai Pumpkin Curry, Thai curry, pumpkin recipe, vegan curry, Thai dinner