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.
Hotly Spiced says
Yu have presented this curry so beautifully, Bam. It has so much colour and yes, this is wonderful comfort food for when the temperature drops. The weather has been odd here in Sydney too with swings of almost 20C in some cases. Today is mild (low 20's) but tomorrow where in for a shocker of around 40C and strong winds. It's no wonder people get sick with such swings in temperature. I'll be taking your advice about the wind as I go out and about tomorrow! xx
Healthy World Cuisine says
Thank you Charlie. Wow those are some swings in temperature and just the kind of weather that makes people get sick. Take Care of yourself.
nancyc says
This curry looks so good and I love your photos!
Healthy World Cuisine says
Thanks Nancy for your kind comment. Take Care
Kristy says
I have pumpkin soup on our menu next week. I think I'm going to try your curry instead of my usual go-to. This sounds warming and delicious - perfect for this time of year. 🙂
Healthy World Cuisine says
Hello Kristy, I can't wait to read your recipe for pumpkin soup and especially if Miss A and your little man is helping out too. They are getting so big so fast. Have a super week.
Norma Chang says
Kabocha squash is one of my favorite winter squashes (besides butternut) and this dish is timely for the cold front coming our way (day time high predicted to be in the 30'sF next week). Never thought of paring winter squash with tofu, great idea.
Healthy World Cuisine says
Hello Norma, I bet you have some delicious kabocha squash growing in your garden just ready to be harvested. I think of tofu is cooling so needed a warming vegetable and that is your squash to go with it. Hairy crab season is in full swing here in HK, can you get any where you are at? Maybe not because of the long trip. Take care, BAM
Monica says
I really enjoy seeing what you're cooking up in the kitchen, BAM! : ) This is wonderful - I only very recently started cooking/eating kabocha squash and I am totally hooked (having some with lunch today, in fact). I've just been roasting it and I love seeing how it can be used in other ways like this. This looks soul-warming!
Healthy World Cuisine says
Hello Monica and thank you very much. You know it is really funny but I have a harder time trying to find butternut, acorn squash or even traditional pumpkin as all of that has to be imported in but kabocha grows here locally so it always easy to find. This really is the time of the year to eat those warming soups, stews and curries and with lots of delicious root vegetables in season it make a delicious vegetable base. I am sorry but am really far behind on making my rounds but on my way to do that today. Take Care, BAM
Jasline @ Foodie Baker says
Hi Bobbi, beautiful photos! I really love the plates you used in your photos, I'm itching to do some shopping! Singapore is also getting chilly (but won't be as cold as Hong Kong), thanks for the tip to stay warm! All I need now is just your bowl of curry 😉
Healthy World Cuisine says
Thank you Jasline! I love those plates too. My hubby brought home many different colors from his business trip to Taiwan. I think that you and are maybe are not chilly but just don't know this odd feeling comfortable feeling of not sweating to death or melting at the bus stop anymore. I think that you would really enjoy this Satay Kabocha curry but maybe for your flavors might want to increased the amount of chili in your satay. Take Care, BAM
Robyn Gleason says
Wow, Bobbi, your photos are stunning! So vibrant and the styling is perfect. We had our first snow here the other day (just a dusting, thank goodness) but the weather has definitely turned colder and I can't wait to try this soup. I can't seem to get over my tofu fear so I'm going with chicken, lol. You need your own cooking show - you're a natural!
Healthy World Cuisine says
Ahh Robyn, thanks for your kind words. I just don't think I can handle the snow anymore. If we could enjoy snow days as an adult like the kids do in school, then by all means bring it on, but until then I will pass...So you are one of my anti-tofu fans, there is always one in the group. I think it must be the whole texture thing as tofu really does not have any taste it just picks up the surrounding flavors of the dish. I think left over turkey/chicken would be great in this dish as an alternative. You are so funny, I will start my own cooking show right after you my dear... LOL Take care, BAM
shashi @ http://runninsrilankan.com says
YUM!!! This kaboch curry sounds incredible and it looks - wow - looking at it makes me wanna jump right through my screen and grab a spoonful!
When I lived in Abu Dhabi, when it dropped into the 70's, we would grab out our sweaters too - it's funny how your body adapts to the surroundings! If I had had a bowl of this though I wouldn't mind the dropping temps or ensuing wind!
Healthy World Cuisine says
Hello Shashi, thanks so much for your kind comment. You have lived in so many countries and that is why I love your recipes as they have a little of all the places you have been in each of them. I lived in cold climates and warm climates but my body refuses to adapt to the harsh climate of Michigan winters, I might turn into a popsicle.
Kathleen Richardson says
Oh, Ms. BAM, 70s here in NYS, this time of year, is like a heat wave! Cold times are acomin', however, so your recipe is quite welcome. As a matter of fact, I'm glancing to my right at a butternut squash and an acorn squash on the dining room table. Beautiful pics, colors and layouts.
Healthy World Cuisine says
Good evening Kathleen, you are right 70 degrees in NYC would be like a heat wave this time of the year. Time to get the salt bags out, shovel and the cord for the generator as it is going to be a long winter. Thank you so much for your kind comment and glad you liked the photos. Stay warm and take care
Tandy | Lavender and Lime says
This looks so hearty and I'm sure it's good for you. Great advice to keep our backs covered when it's windy 🙂
Healthy World Cuisine says
Do you remember how our moms used to always tell us to cover our chest and necks when it is cold out? Well she might have been right, and all of those years, especially our teenage years, we used to roll our eyes. Have a super weekend
ChgoJohn says
Buongiorno, BAM! I agree with you. This is the season for soups, stews, and curries, tho my curry recipe file is woefully inadequate. This will make a worthy addition. Your satay paste sounds great, too. Our weather is in the process of taking a dive and a bowl of this would be wonderful for lunch tomorrow. I would sit with my head hovering over the bowl, taking in the heavily scented vapors. Bliss. Have a good week! 🙂
Healthy World Cuisine says
Buono Sera John! I heard it is snowing in Michigan this week... oh woe is you... you so need a bowl of this just to warm your frozen hands from trying to unfreeze the lock on your car door. Something that I do not miss in the least about living in Michigan is the freezing rain. You need something warm and comforting to help you get through the winter or come to visit me in HK and it is a tad warmer... Take Care, BAM
Carolyn Chan says
I love your photos ! Makes the soup look so nourishing and warming.
Healthy World Cuisine says
Thanks so much Carolyn. Cooking is the easy part, don't you think? It is the photography and the fussing with my photos that always takes me forever.
kitchenriffs says
It's really windy here today, and we're getting our first real freeze tonight. So this is perfect for our weather! Great way to use squash -- thanks.
Healthy World Cuisine says
Hello John, I am glad you got the last of your tomatoes out of your garden before the big freeze. I just love your green tomato jam post!
Eha says
Australia calling again, Bobbi, and I absolutely love it too! Butternut pumpkin or even a piece of Queensland blue will do! The red curry paste takes us to Thailand and firm tofu is always in hand. Only crunchy peanut butter at home: but shopping on Friday 🙂 ! Yes, our warm spring weather played games a few days back and it got down to 16 C in daytime: guess who put the heatbank on 🙂 ! Thinner blood indeed!!
Healthy World Cuisine says
Hello Eha! Good day to you mate! I agree that many things in this curry are staples in my house too and that is the beauty of this dish a simple staple put together with a couple of fresh ingredients. I think I am turning into a cold weather wimp. I used to live where we used to have snow for 6 months of the year and artic temps and today I am wearing a long sleeve shirt with temps in the mid 20's. Have a super weekend
Maureen | Orgasmic Chef says
I love peanutty satay and I love pumpkin/squash. This is an absolute dream of a recipe for me.
Healthy World Cuisine says
Thank you Maureen, now that it is summer in Australia , maybe I should be making cold ice cream desserts for you... Have a super weekend.