Name: Easy Thai Pumpkin Curry With Coconut Milk
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 pound pumpkin or butternut squash, cut into 1-inch cubes; 2 tablespoons olive oil; 1 teaspoon black cumin seeds; 1 red onion, thinly sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red chili, thinly sliced; 1 tablespoon peanut butter; 1 tablespoon red curry paste; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon ground cardamom; ¼ cup vegetable broth or water; 1 can (13.5 oz) full-fat coconut milk; 1 large tomato, chopped; Salt and pepper, to taste

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This Thai Pumpkin Curry with coconut milk is a delightful blend of sweet, spicy, and savory flavors, making it the perfect cozy meal. With its rich and creamy texture from the coconut milk and the warm spices from curry paste, turmeric, and garam masala, this dish is a comforting bowl of goodness. Serve it over rice with naan bread and a sprinkle of cashews for a complete and satisfying meal.

Easy Thai Pumpkin Curry With Coconut Milk

Why You’ll Love This Recipe

Sweet and spicy balance: The creamy coconut milk and the warm spices create a perfect harmony of flavors, while the pumpkin adds a natural sweetness.
Easy to make: This curry comes together in under an hour, making it a perfect weeknight dinner.
Vegetarian and vegan: It’s a plant-based dish that’s full of nutrients, making it suitable for everyone.
Versatile: You can swap the pumpkin for butternut squash if you prefer, and adjust the spice level to your taste.
Great for leftovers: The curry keeps well and only gets better with time, making it ideal for meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound pumpkin or butternut squash, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon black cumin seeds
1 red onion, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red chili, thinly sliced
1 tablespoon peanut butter
1 tablespoon red curry paste
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cardamom
¼ cup vegetable broth or water
1 can (13.5 oz) full-fat coconut milk
1 large tomato, chopped
Salt and pepper, to taste

directions

1. Brown the Pumpkin

In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat.
Add the pumpkin cubes and season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until the pumpkin is browned and slightly caramelized.
Remove the pumpkin from the pot and set it aside.

2. Prepare Aromatics

In the same pot, add the black cumin seeds and cook until fragrant, about 1 minute.
Add the sliced red onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic, grated ginger, and sliced red chili. Stir in the red curry paste and cook for another 5 minutes, stirring frequently to avoid burning.

3. Add Spices and Liquids

Stir in the turmeric, ground coriander, garam masala, and ground cardamom. Cook for about 1 minute, allowing the spices to release their flavors.
Add the peanut butter, chopped tomato, and vegetable broth (if needed to adjust consistency). Mix well to combine.

4. Simmer with Coconut Milk

Pour in the coconut milk and return the browned pumpkin to the pot. Stir gently to combine and bring the mixture to a gentle simmer.
Cook for about 5 minutes, allowing the flavors to meld together and the pumpkin to become tender.

5. Serve

Serve the curry hot over rice, accompanied by naan bread. Garnish with cashews if desired for extra crunch.

Servings and timing

Servings: 4
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Variations

Pumpkin Substitute: If pumpkin is unavailable, butternut squash makes a great alternative with similar texture and sweetness.
Spice Level: Adjust the amount of red chili and curry paste depending on how spicy you like your curry. For extra zing, add a splash of lime juice.
Consistency: If the curry is too thick, add a bit more vegetable broth or water to reach your preferred consistency.
Protein Additions: Add tofu or chickpeas for a more protein-packed dish.

storage/reheating

This curry stores well in the refrigerator for up to 3 days. To reheat, gently heat on the stovetop, adding a little water or broth to loosen the sauce if needed. You can also freeze the curry for up to 2-3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use a different kind of squash?

Yes, butternut squash is a great alternative and works well in this recipe, providing similar flavor and texture to pumpkin.

How do I adjust the spice level?

To adjust the spice level, use less red curry paste and omit the red chili for a milder curry. You can also add more to make it spicier.

Can I make this curry ahead of time?

Yes, this curry stores and reheats beautifully. It actually tastes even better after a day or two as the flavors continue to develop.

Is this curry vegan?

Yes, this Thai pumpkin curry is vegan as long as you use plant-based peanut butter and vegetable broth.

Can I add other vegetables to the curry?

Absolutely! You can add vegetables like spinach, bell peppers, or zucchini to make the dish heartier.

Conclusion

This Easy Thai Pumpkin Curry with Coconut Milk is a comforting, flavorful dish that balances sweetness, spice, and creaminess. With simple ingredients and minimal prep, it’s the perfect dish for a cozy night in. Serve it over rice, pair it with naan, and enjoy a hearty meal that’s sure to please everyone at the table!