Thai Pumpkin Curry

Cook, Fall, In Season, Mains, Meat-Free Mains, Recipes

Thai Pumpkin Curry

Happy National Pumpkin Day! Though this iconic autumnal fruit is usually associated with pumpkin pie, it’s equally delicious in many savory dishes, like this flavorful and filling curry, which comes together quickly and can even be made a few days ahead of time and stored in the refrigerator. Serve over steamed white or brown rice, and finish the meal with green beans sautéed in a bit of vegetable oil and a few drops of sesame oil.


Thai Pumpkin Curry


1 1/4 lb. pumpkin, cut into 1-inch (2.5-cm) cubes (about 4 cups)

2 Tbs. canola or vegetable oil

1 small yellow onion, cut into large chunks

1 red bell pepper, seeded and cut into 1-inch (2.5-cm) pieces

Kosher salt and freshly ground pepper

2 1/2 Tbs. yellow or red curry paste

1 can (13 oz./410 g) unsweetened coconut milk

1 cup (8 fl. oz./250 ml) low-sodium vegetable broth

1/4 cup (1/4 oz./7 g) fresh basil leaves

Steamed rice for serving


Bring a large pot of generously salted water to a boil over high heat. Add the pumpkin and cook until soft but not completely cooked, about 5 minutes. Drain well and set aside.


In a heavy saucepan over medium-high heat, warm the canola oil. Add the onion and bell pepper, season with salt and pepper, and sauté, stirring occasionally, until soft, about 6 minutes. Add the pumpkin and curry paste, stir until the vegetables are well coated with the curry paste, and cook for 2 minutes longer.


Add the coconut milk and vegetable broth and bring to a boil. Reduce the heat to low and simmer until the pumpkin is fork-tender but still holds its shape, about 15 minutes. Stir in the basil and season to taste with salt and pepper. Ladle into bowls over steamed rice and serve immediately. Serves 4 to 6.


School Night



Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.

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