Try our vegan Thai Pumpkin Curry with chickpeas for a quick and easy meal. For extra fun, serve it inside a little roasted whole pumpkin bowl for a festive fall dinner. The choice is yours!
It’s official! Sweater weather has arrived. When we are not enjoying our date-sweetened easy pumpkin empanadas or healthy pumpkin muffins , we are craving savory pumpkin pie. Yes, you heard us right! Savory pumpkin! Our mild coconut chickpea curry is rich, creamy, and packed with healthy warming spices.
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2 Meal Options
We have two meal options for you here. Meal Option 1 has this Thai red curry served in these super cute little pie pumpkins for a delicious warming and comforting meal idea. Presenting and serving like this creates maximum style points, perfect for autumn, and is just plain fun.
If your workday has been crazy, our Meal Option 2 short-cut version using chopped pumpkin or squash either fresh or frozen is for you. A quick and easy prep and go pumpkin curry for those days you really do not feel like cooking but need something quick and satisfying. If you can open a can, jar, bag and stir, those are all the skills you need to throw this dinner together.
This satay inspired coconut curry uses simple ingredients you can find at a regular grocery store, is budget friendly and a fun way to enjoy the autumn harvest season. Happily, vegan, gluten-free, dairy free and a delicious addition to spleen qi meal plan.
Ingredients and Substitutions
Pumpkin or squash – We have made this recipe two different ways. If you want to have dinner on your table in under 20 minutes choose a precut FROZEN butternut squash or kabocha squash. These are found in the vegetable frozen food section of your grocery store and really save time.
Since FRESH is always best. Try pie pumpkins, acorn squash, butternut squash, kabocha squash other type of pumpkin or squash of choice and still be done in 30 minutes. Buying peeled and cubed squash and pumpkin at the market makes the process even more convenient. To learn how to peel and cube a butternut squash be sure to watch our Quinoa Harvest Salad recipe and video.
We roasted whole ‘pie pumpkins’ to serve as a bowl for our Thai Pumpkin curry. Pie pumpkins are generally smaller than their Jack-O-Lantern cousins, have more ‘flesh’ and are a bit sweeter. If you are going with meal option 1 and serving your curry in a roasted pumpkin bowl, there is no need to put extra pumpkin in the curry (you can if you wish, but it’s not required). With each spoonful of curry, you are also going to scoop a little bite of that creamy roasted sweet pumpkin. Oh my, need I say more. It is creamy, rich, and dreamy.
Chickpeas (garbanzo beans)- for a little protein boost. Use canned chickpeas to save time and effort. Firm tofu is also a good choice, and it makes this pumpkin curry recipe velvety smooth.
Red curry paste – red curry paste is our favorite, but you could also use yellow curry. If you have left over curry paste, be sure to try our Thai Red curry Salmon, Creamy Thai Sweet Potato Soup or our Simple Thai Spicy Hot Pot.
Peanut butter – it’s what gives this satay curry that little extra richness. Be sure to choose a creamy peanut butter. We used an all-natural, no added sugar peanut butter. Surprisingly, you really do not taste the peanut butter. The nut butter gives the recipe that extra silky creaminess. Feel free to substitute with almond butter, roasted pumpkin seed butter or other nut butter of choice.
Coconut Milk – You can use full fat or light coconut milk. Both types work well.
Mild Curry Powder – We used a Middle Eastern mild curry powder from Ziyad which is a blend of Coriander, Turmeric, Red Pepper, Fenugreek, Mustard, Fennel, Garlic, and Cumin. We are all about using what you have on hand and just adjusting the amount up or down depending on the spice level.
Turmeric – gives this pumpkin curry that beautiful golden color. Packed with antioxidants, turmeric adds warming spice to our Roasted Turmeric Spiced Turkey Breast and Turmeric Vegetable Medley.
Veggies of Choice – Now this is the part that you can have a little fun and clean out your crisper. We added sweet potato greens but spinach, bok choy or any quick cooking vegetable works well. If you want to add a firm vegetable, like green beans or carrots, you will need to add these at the beginning so that they have a chance to cook through.
Plain or in an Edible Bowl
When life gets busy, we are all about just getting this pumpkin chickpea curry recipe on the table – FAST! Speed things up using frozen cubed pumpkin, kabocha or butternut squash. It cooks in just minutes inside the curry. If our family is lucky, they might even get a side of Jasmine rice or cauliflower rice.
If you are looking for something special, try serving your coconut chickpea curry right in these adorable little roasted pie pumpkins (sometimes called ‘sugar pumpkin’). There is no need to add pumpkin to the curry since you’re going to enjoy a delicious, sweet bite of pumpkin with every bite.
How to Roast a Pumpkin?
If you want to make these super cute pumpkin bowls for serving, it’s easy to do. Actually, you could even do this with acorn squash or other small sweet squash breeds.
- Preheat oven to 400 degrees F (204 degree C).
- Cut the lid off your small pumpkin and remove the seeds. Don’t throw the seeds away! Instead make a batch of our Roasted Cajun Pumpkin Seeds.
- Scrap out the strings and extra things that should not belong and discard. Place a little olive oil on your fingers and rub the inside of the pumpkin and season well.
- Bake for 35 to 45 minutes or until the knife pierces the flesh of the pumpkin easily.
How to Prepare the Best Darn Curry in a Hurry!
Thai cuisine is the perfect blend of savory, sweet, sour, and spicy. This flavorful Thai Pumpkin Curry is sure not to disappoint. As you know, Thai spice level can vary. This curry recipe is just flavorful, with a mild spicy lvel. However, what you are going to love most is that creaminess. The secret is the peanut butter. Don’t you worry! You can’t taste the peanut butter, but it gives this Satay curry that silky and creamy texture.
Here are the main steps…
- Fry up the aromatics (onion, ginger, and garlic) in a little olive oil.
- Add in red curry paste and brown sugar until the oils start to come out.
- Pour in the coconut milk, soy sauce, curry powder, turmeric powder
- Spoon in creamy peanut butter or other nut butter of choice and stir until well incorporated. When making this pumpkin curry with a side of rice and not in a whole roasted pumpkin, add in diced pumpkin or squash.
- If using frozen pumpkin or squash, this will cook up in 5 minutes.
- Alternatively, if using raw cubed pumpkin, it will take about 15 to 20 minutes just until they get fork tender.
- Next add the canned rinsed chickpeas and fresh cooking greens of choice. We used fresh sweet potato greens but also delicious with spinach or baby bok choy.
- Sprinkle on fresh lime, stir and enjoy!
Try These Variations
- Who said this pumpkin coconut curry needs to be vegan!! Try adding thin slices of chicken. Add the chicken right after the aromatics. Fry it up so that the juices no longer run pink before adding the remainder of the ingredients.
- Try adding peeled and deveined shrimp in right at the end of the recipe. These only need a couple of minutes to poach in the coconut curry.
- Don’t have cubed pumpkin or whole pumpkin? No worries! If you have a can of plain pumpkin puree, this will work in a pinch. (Not the sweetened kind with pumpkin pie spice-just plain)
- If chickpeas are not your thing, try adding firm tofu.
- Are you a chili lover? If you like the heat, add more red curry paste to suite your spice level.
- Serve this curry recipe for Halloween with a spooky side of Instant Pot Black Rice Pilaf for a fun treat.
Top Tips
- Be careful if you are peeling and dicing up your own pumpkin. Use a sharp knife and always cut downward and away from you. Be very careful as we need to keep all your fingers during the upcoming holiday season.
- If roasting whole pie pumpkins, you can cut them in half if larger or just cut the tops off, if small. We like to make sure the whole is large enough so that it is easy to ladle in the curry.
- Learning how to “CRACK” a curry is the process whereby you cook the aromatics, oil, curry paste and coconut milk until the oil separates from the coconut cream. When the moisture evaporates, the coconut cream becomes thick, rich, and delicious. Cracking a curry is an important step in making a good Thai curry.
Toppings and Garnishes
You could just add a dollop of this Thai pumpkin curry over your rice and be perfectly happy. However, why not add some easy roasted pepitas, cilantro, chilis and fresh limes and kick it up a few notches. If we are roasting pumpkin, our favorite snack and topping for soups and curries is our Roasted Cajun Pumpkin Seeds.
Frequent Asked Questions
Yes! Pumpkin curry freezes well for up to 2 months in a sealable container. You can reheat in the microwave or cook on the stove top until hot and toasty. However, leftover rice does not freeze well.
Fresh whole raw pumpkins can be stored at room temperature away from direct light for 2 to 3 months. If stored in the refrigerator they can last 3 to 5 months. However, the sooner used the better.
First, cut pumpkin in half, remove all the seeds and string. Then peel the pumpkin with a peeler. With a very sharp knife, cut the pumpkin into slices and then again into 1-inch cubes.
There is no better way to warm up from the inside out then with our Thai Pumpkin Curry recipe.
Stay healthy, warm, and take care.
More Delicious Curry Recipes
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Thai Pumpkin Curry
Equipment
- wok or pan
- oven if baking a whole roasted pumpkin
Ingredients
Whole Roasted Pumpkin (or Squash) Bowl - OPTIONAL
- 2 small pie pumpkins or 2 small acorn squash or small pumpkin or squash of choice (ours pie (sugar pumpkins) Ours were 2.0 pounds (0.9 kg a piece).
- 1 tablespoon oil
- salt to taste
Thai Pumpkin Curry
- 1 tablespoon oil
- ½ onion or about ½ cup peeled and chopped
- 1 inch knob fresh ginger peeled and grated
- 3 cloves garlic peeled and minced
- 1 tablespoon red curry paste or to taste
- 1 teaspoon curry powder we used Ziyad brand as that is what we had on hand. Adjust amount to your desired heat level.
- 1 teaspoon turmeric powder
- 1 tablespoon brown sugar or sugar alternative of choice
- 13 ounces coconut milk
or 1 can (403 ml) (light or regular) - 2 tablespoons soy sauce or tamari to keep gluten free
- 2 tablespoons creamy peanut butter or nut butter of choice. We used an all natural peanut butter.
- 2 cups pumpkin or squash If you are serving your Thai Pumpkin curry in a pumpkin bowl, additional pumpkin is not needed. Pumpkin is only required if you are making our quick and easy version with a side of rice. We used frozen cubed prepared pumpkin to save time. However, you can also use pumpkin or winter squash peeled and cut into 1 inch x 1 inch chunks.
- ⅓ to ½ cup water to thin out curry to allow the pumpkin to cook
- 15 ounces chickpeas canned , drained and rinsed well (also known as garbanzo beans)
- 2 cups spinach or fresh greens of choice like sweet potato greens or quick cooking veggies like baby bok choy, chopped- optional
- 2 tablespoons lime juice or juice from one lime
- 2 cups steamed rice optional or can use cauliflower rice. Only needed if not serving inside a roasted pumpkin bowl.
Garnishes - optional
- cilantro (coriander) garnish - optional
- 2 tablespoon Roasted Cajun Pumpkin Seeds garnish - optional
- 2 tablespoon Easy Roasted Pepitas
- chili peppers optional
Instructions
Whole Roasted Pumpkin Bowls (OPTIONAL)
- Preheat oven to 400 degrees F (204 degrees C)
- Cut small pie (sugar) pumpkins or (acorn, small kabocha or other squash) in half and remove the seeds and string. Cut from the top to the bottom and you can remove the stem if desired. If you have really big eaters and very small pumpkins, just cut the lid off of the pumpkin wide enough that you can ladle the curry into the pumpkin bowl and leave the stem on. This is such a cute presentation and so festive.
- Rub the inner cavity of the pumpkins with olive oil and salt to taste. If keeping the stem of the pumpkin on, wrap with a little piece of aluminum foil to prevent burning.
- Bake for 35 to 45 minutes or until the knife pierces the flesh of the pumpkin easily. For every pound of pie pumpkin, it yields about 1 cup of cooked mashed pumpkin.
Thai Pumpkin Curry
- In a wok or pan, add in oil and bring up to a medium heat. Add in chopped onions, grated ginger, minced garlic, red curry paste, curry powder, turmeric powder and brown sugar or sugar alternative of choice. Stir and cook for a couple of minutes until it becomes aromatic.
- Add in the coconut milk and bring the heat up to a medium high heat an stir until you start to see the oil separate from the coconut milk about 5 minutes. This is known as "cracking" the curry. Sometimes, if using a light coconut milk, this does not happen but it will still be delicious.
- Next, add in the soy sauce, peanut butter or nut butter of choice and stir until well incorporated.
- If you are serving the Thai curry inside a roasted pumpkin, you can SKIP THIS STEP. On the other hand, if you do not plan on serving your curry inside a roasted pumpkin, add the cubed pumpkin or squash and about ⅓ to ½ cup of water. If you are adding frozen cubed pumpkin or squash, you will only need about ⅓ cup water and it is going to cook thaw fast in the curry- about 5 minutes. On the other hand, if you are adding raw diced pumpkin or squash, add ½ cup water and it will take approximately 15-20 minutes to cook or until the pumpkin cubes are fork tender.
- Add canned chickpeas and favorite quick cooking greens of choice. (fresh spinach, etc.) and stir until the greens start to wilt. Add a lime juice and stir.
Serving up the Curry
- Ladle a scoop of coconut chickpea curry into one of your roasted pumpkin bowls. Garnish with roasted pumpkin seeds, roasted pepitas, cilantro and chilis as desired. If serving up our fast and easy Thai pumpkin curry, enjoy with a side of rice. Enjoy!
Video
Notes
- Calories: 49
- Fat: 0.17g
- Sodium: 390mg
- Carbohydrates: 12g
- Fiber: 2.7g
- Sugars: 5g
- Protein: 1.8g
- Use frozen pumpkin or squash for the quick and easy version.
- If you are peeling and dicing up your own pumpkin, BE CAREFUL!. Use a sharp knife and always cut downward and away from you. Please be very careful as you are going to need all your fingers during this upcoming holiday season.
- When roasting whole pie pumpkins, you can cut them in half if larger or just cut the tops off, if small. We like to make sure the whole is large enough so that it is easy to ladle in the curry.
- Learning how to “CRACK” a curry is the process whereby you cook the aromatics, oil, curry paste and coconut milk until the oil separates from the coconut cream. When the moisture evaporates, the coconut cream becomes thick, rich, and delicious. Cracking a curry is an important step in making a good Thai curry.
Mimi Rippee says
That is so pretty I can’t stand it!! Mine never end up looking that good!!!
HWC Magazine says
Thanks so much Mimi! We are currently crushing on these little pie pumpkins - so good and the perfect size for sharing Thai pumpkin curry for 2.
Robert White says
This recipe turned out great, I added corn cut straight off the cob and scraped the cob with the back of a knife, and put tin foil on the stem so it wouldn't burn when I roasted in the oven, this is for presentation. Good eating! Thank you for the recipe.
HWC Magazine says
Thank you Robert! Glad you liked our pumpkin curry. Love your idea of wrapping the pumpkin stem in a bit of aluminum foil. Extra style points for presentation for sure. Stay well and take care
Melissa Gerard says
Amazing recipe! Had some fun and made my own red Thai chili pasta and wow! What an amazing yummy recipe for a cold Fall day.
HWC Magazine says
Thank you Melissa. Delighted to hear that you enjoyed our Thai pumpkin curry. It really hits the spot on these chilly days. Adding a little pasta sounds like a fun twist to the recipe. Stay well and take care
Gerlinde @ sunnycovechef.com says
This looks fantastic,I have to make it. So healthy and pretty. Thanks for the recipe.
HWC Magazine says
Thanks so much Gerlinde. Thai pumpkin curry really hits the spot on a cold rainy autumn day. Small pumpkin pies are just too cute to pass up at the market. Take care
Jacqui says
This was truly delicious! I made this dish with a piece of "Thai pumpkin" from a nearby Asian grocery store. Very creamy and flavorful! Not overly spicy... my one year old grandson loved the garbanzo beans! one thought - if you can find sugar free peanut butter, use it for a less sweet dish. Would definatelymake it again. Thanks!
HWC Magazine says
Thanks so much Jacqui! We are delighted you and your grandson enjoyed our Thai pumpkin curry. You can certainly use regular sweetened peanut butter too, then you may be able to skip the added brown sugar or sugar alternative in the recipe as well. Wishing you a super week ahead. Take Care
Judee says
OMG! What a fabulous presentation for this delicious looking vegan entree. Love stuffed pumpkins! visiting from Gluten Free A-Z Blog.
HWC Magazine says
Thanks so much Judee. Delighted that you enjoyed our recipe for Thai Pumpkin curry. It is really cozy and the perfect way to celebrate the fall season.
Michelle says
This Thai Pumpkin Curry is such a showstopper with the soup served in the squash bowl! The flavours sound incredible -- my kind of meal!
HWC Magazine says
Thank you Michelle. We must admit we were really looking forward to the leftovers as it is even better the next day. Take care
Shashi says
Wow - I love healthy and delicious curries like this! Only I'd be lapping it up like soup!
HWC Magazine says
Thank you Shashi. We do too. So nourishing and even better the next day. Take care
Priya says
Send me some now. This curry looks heavenly 🙂
HWC Magazine says
Thank you Priya. Sending a batch over straight away!
Hasin says
Oh some fall cooking going in here.
Love all the flavours here Bam,
Satay and winter cosiness. Love those captures too.
HWC Magazine says
Thanks so much Hasin. So glad you are enjoying our fall curry recipe. It really is super cozy for those cool damp fall days.