30-Minute Pumpkin Curry (Vegetarian and Vegan)

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

30-Minute Pumpkin Curry (Vegetarian and Vegan)

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 Plant-Based Mince, fragrant basil leaves, and a touch of red chili, it delivers a perfect balance of spice, sweetness, and savory notes.

Ingredients

Steps

  • Cooking Pumpkin Curry with Plant-Based Mince:

    1. Peel the pumpkin, cut it into bite-sized pieces, and slice the red chili pepper.

      Peel the pumpkin, cut it into bite-sized pieces, and slice the red chili pepper.Peel the pumpkin, cut it into bite-sized pieces, and slice the red chili pepper.

    2. Heat a pan over medium heat and add a small amount of coconut milk (reserve the rest for later).

      Heat a pan over medium heat and add a small amount of coconut milk (reserve the rest for later).

    3. When the coconut milk begins to boil and the oil separates, add the red curry paste and stir until well combined.

      When the coconut milk begins to boil and the oil separates, add the red curry paste and stir until well combined.When the coconut milk begins to boil and the oil separates, add the red curry paste and stir until well combined.

    4. Add the Plant-Based Mince and stir until mixed thoroughly with the curry paste.

      Add the Plant-Based Mince and stir until mixed thoroughly with the curry paste.

    5. Pour in the remaining coconut milk. Once it begins to simmer, add the pumpkin pieces.

      Pour in the remaining coconut milk. Once it begins to simmer, add the pumpkin pieces.Pour in the remaining coconut milk. Once it begins to simmer, add the pumpkin pieces.

    6. Simmer until the curry comes to a boil again, then add the water.

      Simmer until the curry comes to a boil again, then add the water.

    7. Season with salt and palm sugar. Stir well, taste, and adjust seasoning as needed.

      Season with salt and palm sugar. Stir well, taste, and adjust seasoning as needed.Season with salt and palm sugar. Stir well, taste, and adjust seasoning as needed.

    8. 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.

      Reduce the heat to low, add the holy basil leaves and sliced red chili, stir gently for 1-2 minutes, and then turn off the heat.Reduce the heat to low, add the holy basil leaves and sliced red chili, stir gently for 1-2 minutes, and then turn off the heat.Reduce the heat to low, add the holy basil leaves and sliced red chili, stir gently for 1-2 minutes, and then turn off the heat.

Recipe Notes

Tips

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.