30-Minute Pumpkin Curry (Vegetarian and Vegan)
By Sho @ Hungry for Thai
on
Jan 12th 2025 
It is a Thai-inspired dish that combines the creamy sweetness of pumpkin with the rich flavors of red curry paste and coconut milk. Featuring plant-based Beyond Mince, fragrant basil leaves, and a touch of red chili, it delivers a perfect balance of spice, sweetness, and savory notes.
Table of Contents
What you'll need
- Beyond Mince: A plant-based alternative to ground meat, providing a meaty texture and flavor.
- Pumpkin: Sweet and creamy when cooked, adds natural sweetness and richness to the curry.
- Basil Leaves: Aromatic herb that adds freshness and a unique flavor to the curry.
- Red Curry Paste: A flavorful blend of spices and herbs, giving the dish its signature taste.
- Coconut Milk: Adds creaminess and richness to balance the spice.
- Water: Helps to thin the curry to the desired consistency.
- Salt: Enhances the overall flavor of the dish.
- Palm Sugar: Adds a hint of sweetness to balance the spicy and savory flavors.
- Red Chili (optional): Adds a mild spicy kick and a vibrant red color to the dish.
I love my Thai Pumpkin Curry with Beyond Mince—it’s rich, creamy, and full of bold Thai flavors. But this Chickpea Curry from Allie, Natural Lie Plant-Based is really impressive! It’s packed with protein and full of warming spices.
Both curries make for a cozy plant-based meal. So, what’s on your plate today? Either way, you’re in for a dish that’s delicious and bursting with flavor!
In Thai cuisine, we use pumpkin in a variety of recipes, from main courses to snacks and even desserts. Pumpkin curry is one of my favorite dishes and a well-loved classic in Thailand. Its rich, creamy, and flavorful profile makes it a comforting and iconic choice for any meal.
30-Minute Pumpkin Curry (Vegetarian and Vegan)
Prep time
10 minutes
Cook time
20 minutes
Serves
4
Ingredients
Steps
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Cooking Pumpkin Curry with Beyond Mince:
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Peel the pumpkin, cut it into bite-sized pieces, and slice the red chili pepper.
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Heat a pan over medium heat and add a small amount of coconut milk (reserve the rest for later).
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When the coconut milk begins to boil and the oil separates, add the red curry paste and stir until well combined.
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Add the Beyond Mince and stir until mixed thoroughly with the curry paste.
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Pour in the remaining coconut milk. Once it begins to simmer, add the pumpkin pieces.
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Simmer until the curry comes to a boil again, then add the water.
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Season with salt and palm sugar. Stir well, taste, and adjust seasoning as needed.
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Reduce the heat to low, add the holy basil leaves and sliced red chili, stir gently for 1 minute, and then turn off the heat.
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Instead of using Beyond Mince, you can substitute with tofu or soy protein, depending on your preference.
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