Thai Red Pumpkin Curry

Experience the rich and vibrant flavors of Thai cuisine with this Thai Red Pumpkin Curry—a warming, plant-based dish that’s as nourishing as it is indulgent. This easy-to-make recipe combines tender cubes of pumpkin, crisp red bell peppers, and silky spinach in a luscious coconut milk base infused with aromatic red curry paste, garlic, and ginger. A hint of lime juice and fresh basil leaves elevate the curry with a burst of freshness, while soy sauce and a touch of brown sugar perfectly balance savory and sweet notes. Ready in just 40 minutes, this vegetarian Thai red curry pairs beautifully with fluffy jasmine rice, making it a satisfying weeknight dinner or an impressive dish for entertaining. Perfect for those seeking a gluten-free, dairy-free, and flavor-packed meal, this curry embodies the comforting essence of Thai home cooking.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams pumpkin (peeled and cubed)
• 3 tablespoons red curry paste
• 400 milliliters coconut milk
• 2 tablespoons vegetable oil
• 1 medium onion (sliced)
• 3 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 1 medium red bell pepper (sliced)
• 100 grams baby spinach
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 10 pieces fresh basil leaves
• 1 medium lime (juiced)
• 200 milliliters water or vegetable stock
• 0.5 teaspoon salt
• 4 servings cooked jasmine rice (for serving)

Directions

Step 1

Peel the pumpkin, remove the seeds, and cut it into bite-sized cubes.

Step 2

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 3

Add the sliced onion and sauté for 2-3 minutes until softened.

Step 4

Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant.

Step 5

Add the red curry paste to the skillet and cook for 1-2 minutes, stirring to combine with the aromatics.

Step 6

Pour in the coconut milk and water (or vegetable stock), stirring until the curry paste is fully dissolved.

Step 7

Add the cubed pumpkin and bring the mixture to a gentle simmer.

Step 8

Cover the skillet and let the curry cook for 12-15 minutes, or until the pumpkin is tender but not mushy.

Step 9

Stir in the sliced red bell pepper, soy sauce, brown sugar, and salt, cooking for another 3-5 minutes.

Step 10

Add the baby spinach and cook for 1-2 minutes until wilted.

Step 11

Remove the skillet from heat and stir in fresh basil leaves and lime juice.

Step 12

Taste and adjust seasoning if needed.

Step 13

Serve the Thai red pumpkin curry over bowls of cooked jasmine rice and enjoy!

Nutrition Facts

Serving size	2199.4 grams (2199.4g)

Amount per serving	% Daily Value*
Calories	1558

Total Fat 30.60g	39%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 4124mg	179%
Total Carbohydrate 296.40g	108%
Dietary Fiber 14.40g	51%
Total Sugars 65.20g
Protein 32.50g	65%

Vitamin D 0IU	0%
Calcium 404mg	31%
Iron 17mg	92%
Potassium 3287mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.3%

Protein: 8.2%

Carbs: 74.5%