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.
Sammie says
This looks absolutley creamy and delightful! Oh Bam you do wonders in the kitchen as usual!
Raymund says
Wow I can imagine the rich flavours of this dish, reminds me of the Philippine kare kare which uses peanut butter as well.
Healthy World Cuisine says
Great idea Raymond! I am going to head over to your site to check out your recipe for kare kare... Take Care, BAM
dianeskitchentable says
That's an interesting comment about the wind...I know one thing for sure - the day after a storm blows through and we have those high, clear & dry skies with a strong wind, I'm guaranteed a major migraine.
We are definitely in soup weather here and this looks so pretty! I think I would change out that tofu with the leftover turkey or some chicken though. I really did my best to give it a try but ah, just wasn't meant to be.
Healthy World Cuisine says
Aha... so my next anti-tofu follower has been identified. No worries, I used to hate the stuff but then after I moved to Asia I tasted homemade fresh tofu still warm and fell in love with the freshness and tender consistency. Left over turkey is beautiful in this dish as well. Migraines are the worst and those changes in barometric pressures are very problematic for some. A good acupuncturist could sort that out for you. Stay warm and healthy and take care
dianeskitchentable says
I don't know but years ago a friend talked me into buying some & I did try it...it just didn't want to be in my mouth. I have been thinking of going to an acupuncturist for the migraines because if you can believe this - our insurance now covers it here! What has been a lifesaver for me though & kept me out of the ER are the botox treatments. I know they don't work for everyone but for me it's been incredible. I still get some that would be in the category of what a lot of people call migraine & what I call a bad headache. I'm wondering if the acupuncture could just work with the botox & keep me on my feet.
Healthy World Cuisine says
Hi there Diane! I think the best treatments are ones that treat the root problem for your migraines. If you get great relief from botox and the insurance pays for it, that is marvellous! Acupuncture works very well on Migraine headaches but you have to give it some time, maybe about 7-10 treatments and then maybe just for maintenance after that. I still have a stash of my acupuncture needles so I treat myself to get most of the points, my family always gasps as I will be walking around the house with a needles sticking out of the top of my head as this is one of the main points for lifting the sinking qi. LOL... It really does work. I hope you find some relief any way you can soon as I know this pain is debilitating.
Maggie | Omnivore's Cookbook says
Your recipe is always so inspiriting! I like satay dishes but seldom cook them at home. It's a great seasoning that I need to try out soon! And thanks for the tips for roasting kobocha seeds. They make great garnish on the soup! Temperature dropped to 0 C (32 F) here in Beijing. A warm soup is necessary for everyday's dinner 🙂
Healthy World Cuisine says
Thank you Maggie. I guess I am turning into a cold weather wimp. It is only in the low 20's here and having to wear sweaters and scarves to stay warm. Satay dishes are so simple and very delicious so hope you give them a try soon.
Culinary Flavors says
My son is a big tofu lover! He would love this curry!
Healthy World Cuisine says
Hello Katerina, I hope your son gives this a recipe a go as he would like it and you could make it with chicken or turkey for the rest of the family. Take Care, BAM
dedy oktavianus pardede says
Damn delicious, lovely creamy, nutty and healthy peanut butter kabocha curry!!!!
definitely gonna try this, rainy season is coming by soon here in Indonesia....
Healthy World Cuisine says
Thank you very much. Nvember is probably one of the best months in HK as the weather is nice and mild but a nice soup is changing season always hits the spot.
Hannah (BitterSweet) says
I could just about kiss you for sharing this recipe! The cold has not been kind to me, and I'm definitely ready for some soothing, spicy curry. Plus, kabocha is pretty much my favorite winter vegetable, so this dish couldn't be more perfect.
Healthy World Cuisine says
Dear Hannah, thanks so much for your kind comment. This dish is really rich but so good for you as well so for me it is perfect comfort food.
Abbe@This is How I Cook says
This is my favorite type of curry. Love the peanuts and coconut and red chili paste. Throw in the squash and i am drooling! It got cold really fast here and after coming back from warm Arizona, I know what you mean by thinning blood!
Healthy World Cuisine says
Thanks so much Abbe! Fast temperature changes are hard on the body, some good old comforting Satay Kabocha curry can set you straight... The little spice for the curry paste and the comforting coconut milk balances it out well. Take care
cheri says
Hi bam, this would be my last meal, love all the flavors here!!! Pinned!
Healthy World Cuisine says
Thanks so much Cheri! I hope you are having a super weekend
Balvinder says
Since I am a curry and with the colder weather we are having these days, this thick curry is definitely a 'perfect' warm up to the bones meal.
Healthy World Cuisine says
Thank you very much. There is nothing better than getting warmed up from the inside out. Take Care
Amy (Savory Moments) says
I love kabocha squash - it is so dense and sweet! This looks like a really delicious way to enjoy it!
Kumar's Kitchen says
Hi Bam, this is a yum recipe for homemade satay paste and such a celebration of vegan staples in this amazing soup...warm,hearty,filling and comforting in every sip....will be trying this out soon,thanks 🙂
Healthy World Cuisine says
I am glad you like this recipe and my spin on a satay paste. Normally satay pastes do not have carmelized onions and garlic but rules are meant to be broken, don't you think? Have a super weekend!
ashley says
I live in upstate NY and you'd think I'd get accustomed to the cold but I'm colder and a bigger wimp with every year that passes. I must be getting old. haha! I love this recipe and I want a huge bowl of that to devour right now.
Healthy World Cuisine says
Ashley we are not getting old. We are just smarter and do not want to have to shovel snow or risk falling on the ice any longer. That is exactly why living in HK and it is perfect for me. I am the biggest wimp of the cold now and need lots of warming dishes even to get me through those 70 degree days... LOL
Juliana says
I love kabocha, but never thought in making such an elaborated dish with it...the sound and the look of this just sound amazing...so tasty with the curry and satay...I can only imagine a bowl of this kabocha stew/soup...
Thanks for the inspiration...hope you are having a great week Bobbi 🙂
Healthy World Cuisine says
Thanks so much Juliana. This is a very rich dish and perfect over a little brown or white rice to soak up all of those delicious juices.
shenANNAgans says
I'm thinking the left over turkey or meats would be totally a goer in my household. Gorgeous recipe and thanks for the lessons from TCM. Very cool. 🙂
Healthy World Cuisine says
Thank you and left over Thanksgiving turkey would be perfect in this curry. Stay well and safe travels