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Home » Recipes » Dinner Recipes

Published: Sep 15, 2021 · Updated: May 13, 2022 by The Kitchen Girl

Thai Pumpkin Curry

This post may contain affiliate links. Please read my disclosure policy.
5 from 13 votes
Jump To Recipe

Quick and easy Thai Pumpkin Curry is a delicious, one-pot meal with pumpkin, vegetables, lentils, and chickpeas in a mild coconut curry sauce. This dollar-stretching, plant based dinner is loaded with flavor and nutrients.

pumpkin curry in black bowl with spoon

This Thai pumpkin curry recipe is an easy meal you can add to your skip-the-takeout list of dinners to make at home. It's restaurant-quality comfort food that's truly simple to make and delicious to devour.

Even better, this pumpkin curry recipe includes instructions for the Instant Pot or stove. You pick!

If you enjoy Asian-inspired cooking, you'll love my Thai Peanut Zucchini Noodles, Thai Coconut Soup, Vegetable Lo Mein, and Thai Vegetable Coconut Curry. Grab my whole collection of Asian recipes while you're at it.

Table of Contents hide
1) Why we love this recipe
2) Key ingredients
3) How to make pumpkin curry
4) Which curry paste makes the best pumpkin curry?
5) Ingredient substitutions
6) Thai Pumpkin curry recipe tips
7) Serving tips
8) How to store leftover curry
9) Can I freeze this recipe?
10) More one-pot dinner recipes
11) Thai Pumpkin Curry [Instant Pot or Stove]

Why we love this recipe

  • This pumpkin Thai curry recipe uses one whole can of pumpkin – instead of a partial can – which reduces waste.
  • It's made with simple pantry ingredients and a few international products (ginger, curry paste, coconut milk) which are available at most grocers.
  • This pumpkin curry uses canned curry paste which is great if you have a minimal spice rack because homemade curry requires multiple seasonings.
  • You can adjust the spice (heat) by using more or less curry paste – simple!
  • It's a pumpkin recipe you can enjoy any season of the year.
  • Great make ahead meal – it's quick, easy, travels nicely, and the flavor gets better by the day.
  • It's naturally vegan and gluten free!
pumpkin curry in black bowl with spoon

Key ingredients

  • coconut oil - this has a high heat capacity to saute the vegetables without burning and helps build the coconut flavor for the curry.
  • carrots, onions, garlic, and ginger - these everyday vegetables are budget-friendly aromatics that help build the flavor and texture.
  • curry paste - I use canned red curry paste because it creates signature Thai flavors in a convenient blend. You can use any color and it's located in your grocer's international section.
  • unsweetened canned pumpkin puree - this recipe uses a whole can of pumpkin puree because it's convenient and reduces waste.
  • tomatoes - you can use canned tomatoes (diced, crushed, etc) or fresh tomatoes.
  • chickpeas (garbanzo beans) - adds volume and protein. Use canned or pressure-cooked chickpeas.
  • lentils - I use dried brown lentils for this recipe because they maintain their shape, whereas red or yellow lentils cook down to a sauce.
  • coconut milk - Canned coconut milk (not coconut cream) adds richness to this pumpkin curry, but any dairy milk or plant based milk will work.
  • vegetable broth - use any cooking liquid in place of vegetable broth.
  • kale - use any variety of loosely chopped kale or other leafy greens.
pumpkin curry ingredients in glass bowls with text overlay

How to make pumpkin curry

Full cooking instructions for the Instant Pot or stove are in the recipe card below! Here are the basic steps to take with either method.

Sauté the vegetables in coconut oil until tender. Add curry paste and sauté a bit longer to incorporate the flavors.

wood spoon stirring pumpkin curry ingredients in the Instant Pot

Stir in canned pumpkin puree, tomatoes, drained chickpeas, lentils, coconut milk, vegetable broth, and salt.

pumpkin curry ingredients in the Instant Pot

Cook the curry (Instant Pot or stove) as directed in the recipe card below Both methods take about the same time, but the instant pot is more hands-off.

Add kale (or other leafy greens) to the pumpkin curry and allow to rest until the greens wilt. Serve warm.

wood spoon stirring pumpkin curry ingredients in the Instant Pot

Which curry paste makes the best pumpkin curry?

Curry pastes are totally interchangeable and really depend on your taste preferences. The colors are based on the types of peppers used. I like both the color and spice that red curry brings to curry recipes, but feel free to experiment with the other colors as well as with different brands.

  • green curry paste - spicy
  • red curry paste - medium to mild
  • yellow curry paste - mild

Ingredient substitutions

  • canned pumpkin - Substitute equal amount of homemade pumpkin puree.
  • curry paste - I prefer red curry paste for its color and medium spice level, especially for pumpkin curry. You can use any color of Thai curry paste (red, green, or yellow).
  • canned tomatoes - use chopped, fresh tomatoes in place of canned tomatoes in equal amounts.
  • coconut milk - any dairy or non-dairy milk can work for this recipe, it just won't be as thick as coconut milk.
  • lentils or chickpeas - substitute diced potatoes in equal amounts
  • vegetable broth - you can use any cooking liquid (water, stock, broth, etc)

Thai Pumpkin curry recipe tips

  • Increase or decrease the spice level of your curry by adjusting the amount of curry you add to the recipe. If you accidentally make it too spicy, stir in small amounts of any liquid sweetener to help balance the flavors.
  • Prep aromatics in advance (carrots, onions, garlic, and ginger) to save time when you make the pumpkin curry.
  • Using a microplane fine grater to grate the ginger and garlic ensures that no large chunks will enter the dish.

Serving tips

  • I like to serve curry next to a bowl of Instant Pot brown rice, Instant Pot quinoa, or cauliflower rice. The grains compliment the pumpkin curry because they help soak up that delicious sauce.
  • Garnish Thai pumpkin curry with a drizzle of coconut milk and fresh Thai basil or cilantro. These are optional, but beautiful for presentation.

How to store leftover curry

To store, allow curry to cool completely and refrigerate in an air tight container for up to 5 days. This curry reheats perfectly in the microwave or in a small pan on the stove. Curries make wonderful leftovers because the flavors develop and get stronger as it sits in the fridge. Try using this recipe for meal prep!

Can I freeze this recipe?

Yes! To freeze pumpkin curry, allow it to cool completely and store in freezer-safe containers up to 90 days, or longer if vacuum sealed. To thaw, transfer container to the refrigerator for an overnight stay and it will be ready to heat and serve.

More one-pot dinner recipes

  • Pumpkin Pasta
  • Instant Pot Chicken Alfredo
  • Taco Pasta
  • Instant Pot Tuna Casserole
  • Ham Alfredo Pasta [Instant Pot or stove]
pumpkin curry in black bowl with spoon

Thai Pumpkin Curry [Instant Pot or Stove]

This quick and easy pumpkin curry is a delicious, one-pot meal with pumpkin, vegetables, lentils, and chickpeas in a mild coconut curry sauce. It's a dollar-stretching, plant based dinner loaded with flavor and nutrients.
5 from 13 votes
Print Pin
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 8 Cups
Author: Traci The Kitchen Girl

Ingredients

  • 2 tablespoons Coconut Oil, or preferred oil
  • 1 large Carrot, diced
  • ½ large Onion, diced
  • 3 cloves Garlic, minced
  • 1 inch Ginger Root, peeled and finely grated
  • 2 tablespoons Red Curry Paste, or yellow or green
  • 1 (15 oz can) Unsweetened Pumpkin Puree
  • 1 (15 oz can) Crushed Tomatoes, or 1.5 cups fresh tomatoes
  • 1 ½ cups Cooked Chickpeas, or 15oz can (drained)
  • 1 cup Dried Brown Lentils
  • 1 (13.5 oz can) Coconut Milk, reserve 1 Tbsp. for garnish
  • 1 ½ cups Vegetable Broth, or any cooking liquid
  • ½ teaspoon Sea Salt
  • 4 cups Kale, loosely chopped

Equipment

  • chef's knife
  • cutting board
  • Microplane fine grater
  • 6 quart Instant Pot or 4 quart soup pot
  • stirring utensil
  • can opener
  • airtight food storage container(s)

Instructions
 

Instant Pot Instructions (stove instructions listed below)

  • Select "Sauté" on the Instant Pot, add OIL, and wait until display reads "Hot”.
  • Add CARROT, ONION, GARLIC, GINGER and sauté until tender, stirring as needed.
  • Add CURRY PASTE and sauté a few minutes, stirring as needed.
  • Stir in PUMPKIN PUREE, TOMATOES, CHICKPEAS, LENTILS, COCONUT MILK, VEGETABLE BROTH, and SALT.
    Note: The kale can be added during or after pressure cooking cycle.
  • Secure lid and turn pressure release valve to "Sealing" position.
  • Select "Manual" or "Pressure Cook" on HIGH for 6 minutes.
  • When cook cycle ends, allow a 10-minute (NPR) natural pressure release, then turn pressure release valve to "Venting" to release any remaining steam.
  • Open the lid, stir in the kale (or other leafy greens), cover the pot, and allow it to rest long enough to wilt.

Serving and storage

  • Serve warm garnished with Thai basil or cilantro and a drizzle of the reserved coconut milk.
    To store, allow to cool completely and store in an airtight container up to 5 days in the refrigerator or up to 30 days in the freezer (or longer if vacuum sealed).
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Recipe Tips

Stove instructions
  1. Heat COCONUT OIL in a 4-quart soup pot over medium-high heat.
  2. Add CARROT, ONION, GARLIC, GINGER and sauté a few minutes until tender.
  3. Add CURRY PASTE and sauté a few minutes, stirring frequently.
  4. Stir in PUMPKIN PUREE, TOMATOES, CHICKPEAS, LENTILS, COCONUT MILK, VEGETABLE BROTH, and SALT.
  5. Increase heat and bring just to a boil, stirring as needed.
  6. Reduce heat to medium low, cover, and simmer 20 minutes or until lentils are cooked to your liking. Stir in the kale (or other leafy greens) during the last 5 minute of simmering to allow it to wilt.
  7. If you want thicker curry, continue simmering until it thickens to your liking, stirring as needed. For a thinner consistency, stir in ¼ cup amounts of water as needed.
Freeze and thaw instructions – allow curry to cool completely and store in freezer-safe containers up to 90 days, or longer if vacuum sealed. To thaw, transfer container to the refrigerator for an overnight stay and it will be ready to heat and serve.

Nutrition

Serving: 1cup | Calories: 148kcal | Carbohydrates: 21g | Protein: 8g | Fat: 4g | Saturated Fat: 3g | Sodium: 343mg | Potassium: 445mg | Fiber: 8g | Sugar: 2g | Vitamin A: 5564IU | Vitamin C: 43mg | Calcium: 76mg | Iron: 2mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

Course Dinner
Cuisine Asian
Diet Gluten Free, Vegan
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Hi! I'm Traci and I'm sharing my easy recipes with everyday ingredients, straightforward instructions, and ALL the flavor. We have food for every occasion. Start with my easy dinner recipes and eat happy tonight!

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Comments

  1. Girlfriend says

    October 12, 2021 at 3:57 pm

    5 stars
    Girlfriend, this curry is simply marvelous!! I love curries and am so glad you came up with this recipe. The use of pumpkin is genius. I followed the recipe as written but did use more carrots and a whole onion. Came out fantastic. It tastes so rich but is actually very healthy. I will be making this often this winter season. Thank you Kitchen Girl for this outstanding curry recipe.

    Reply
    • The Kitchen Girl says

      October 12, 2021 at 5:10 pm

      Yayyyy girlfriend!!! I'm soooo glad you're loving the pumpkin curry. I'm down with more more carrots and onions always LOL. I'm just so happy to inspire another dish for you. Woot woot!

  2. Beth Sachs says

    September 20, 2021 at 2:12 pm

    5 stars
    Such a hearty and filling curry recipe. I love how pumpkin can take on all these wonderful spices.

    Reply
  3. Carrie Robinson says

    September 20, 2021 at 2:05 pm

    5 stars
    I just love curry! I can't wait to try this fall flavor twist. 🙂

    Reply
  4. Sara Welch says

    September 20, 2021 at 1:42 pm

    5 stars
    Served this for dinner last night and it does not disappoint! So rich and creamy, and just in time for fall! Looking forward to enjoying this all season long!

    Reply
  5. Jessica Formicola says

    September 20, 2021 at 1:37 pm

    5 stars
    I love pumpkin this time of year, but especially love when it's made into savory dishes! My family loved this and I can't wait to make it again!

    Reply
  6. Tara says

    September 20, 2021 at 1:11 pm

    5 stars
    Such an amazing one pot seasonal meal! Love the use of pumpkin. All those flavors sound incredible.

    Reply
  7. Aimee Robinson says

    September 16, 2021 at 8:57 am

    Recipe looks good! Can I add chicken? If so, would the cooking time change?

    Reply
    • The Kitchen Girl says

      September 17, 2021 at 9:34 am

      Hi Aimee, yes you can always add cooked chicken after the curry has cooked. But you can also drop any boneless chicken piece(s) in there and it'll cook perfectly in the given amount of time. Let me know if you have more questions...I'm here for it 🙂

  8. Maria says

    September 15, 2021 at 9:30 pm

    5 stars
    I'm a huge fan of curry! But I never heard of mixing pumpkin with it. I should try this tonight.

    Reply
    • The Kitchen Girl says

      September 17, 2021 at 9:33 am

      Oh yes! If you love curry, you'll love this fall recipe. Enjoy!

  9. Beth says

    September 15, 2021 at 2:02 pm

    5 stars
    This Thai pumpkin curry sounds wonderful and so flavorful! My husband and I love curry, and we can't wait to try this one for fall! Such a filling and very tasty recipe!

    Reply
    • The Kitchen Girl says

      September 17, 2021 at 9:32 am

      Yay! Hope you enjoy, Beth!

  10. Pam says

    September 15, 2021 at 1:54 pm

    5 stars
    We loved this curry and we made ours quite spicy! Thanks for sharing this recipe.

    Reply
    • The Kitchen Girl says

      September 17, 2021 at 9:32 am

      Awesome! I'm no stranger to the spicy also LOL. Thanks for the review!

  11. Alison says

    September 15, 2021 at 1:49 pm

    5 stars
    This is a such a flavorful and nutritious dish packed with veggies! It's a feel good from the inside out kind of recipe!

    Reply
    • The Kitchen Girl says

      September 17, 2021 at 9:32 am

      Yay! So glad you like it 🙂 Thanks so much

  12. Rika says

    September 15, 2021 at 12:54 pm

    5 stars
    This is my favorite type of curry to make on a cold day! It's so easy to make and very filling.

    Reply
    • The Kitchen Girl says

      September 17, 2021 at 9:31 am

      Yes! Cue up the cool weather curries 🙂 Thanks!

  13. Carrie Robinson says

    September 15, 2021 at 12:50 pm

    5 stars
    I am such a huge fan of curry! I am loving this pumpkin twist. 🙂

    Reply
    • The Kitchen Girl says

      September 17, 2021 at 9:31 am

      Yesss! So glad you're enjoying it...thanks! 🙂 It's my fav during the fall (but I'll eat it anytime of the year LOL)

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