Spicy Thai Pumpkin Red Curry

Spicy Vegan Curry
Spicy Vegan Curry
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2 tbsp Vegetable oil
2 tsp Garlic finely chopped
2 tsp Ginger finely chopped
¼ cup Onion thinly sliced
3 tbsp Red Thai curry paste
2 cups Vegetable stock
½ cup Bell pepper sliced mixed
¼ cup Pumpkin puree
14 oz Pumpkin 400 g, peeled and cut into 1-inch cubes
½ cup Water
2 cups Coconut milk
2 tsp Brown sugar
1 tbsp Tamarind paste
For garnish:
1 handful Basil Thai basil, roughly torn
2 tbsp Cilantro chopped
1 tsp Red chili chopped

Nutritional information

  • For garnish:

Spicy Thai Pumpkin Red Curry


This delicious Spicy Thai Pumpkin Red Curry recipe is a vegan, pantry-friendly dish ready to enjoy in less than half an hour. It’s spicy from red curry paste, creamy from coconut milk and pumpkin purée, with a hint of sweetness from tamarind paste and brown sugar, and packed with healthy vegetables. Serve with steamed white rice or quinoa for a complete vegan meal.

This recipe is budget-friendly and easy to make. To start, sauté the garlic, ginger, and onions for 1 minute. Then add the Thai red curry paste and cook for a few minutes more. Add the vegetable stock and bring to a boil. Once the mixture is at a boil, add in the sliced bell peppers, pumpkin purée, and pumpkin cubes. Cook until the pumpkin is tender. Add the rest of the ingredients and cook for 2 minutes more. Taste and adjust salt if needed. Garnish with fresh basil, cilantro, and red chili. Serve hot over quinoa, white rice, or coconut rice.           

To make the Spicy Thai Pumpkin Red Curry, you will need the following ingredients:

Ingridiens for Spicy Thai Pumpkin Red Curry

Steps to make Spicy Thai Pumpkin Red Curry


Saute garlic, ginger, and onions


In a large pan over medium-high heat, heat 2 tablespoons vegetable oil and add in 2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, and ¼ cup thinly sliced onions and sauté for 1 minute.


Add Thai red curry paste


Stir in 3 tablespoons Thai red curry paste and cook for 1-2 minutes on medium heat, stirring constantly.


Add vegetable stock


Add in 2 cups vegetable stock and bring to a boil.


Add bell peppers, pumpkin puree, pumpkin cubes, and water


Add in ½ cup sliced mixed bell peppers, ¼ cup pumpkin purée, 14 ounces pumpkin cubes, and ½ cup water and stir to mix.




Reduce the heat to low. Cook, covered, for 10-12 minutes until the pumpkin is tender.


Add coconut milk, sugar, and tamarind paste


Remove the lid and stir in 2 cups coconut milk, 2 teaspoons brown sugar, and 1 tablespoon tamarind paste and cook for 2 minutes. Taste and add salt if needed.



Ladle the hot curry over steamed rice, sprinkle with torn basil, cilantro, and chopped red chili. Serve and enjoy!

This Vegan Spicy Thai Pumpkin Red Curry recipe is easy to make and delivers big on flavor. It’s spicy, sweet, extra saucy, and so satisfying. Did you make this recipe? Let us know! Please share a photo with us @cookmerecipes on Instagram, and don’t forget to leave a comment.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Love this recipe, it's full of my favorite flavors. Thanks for sharing!

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