Pumpkin Curry

Canned pumpkin makes this one-pot meal creamy, nutritious, and so easy! I love serving this Thai-inspired vegan dish on a chilly evening when I want something veggie-loaded.

Course Dinner, Main Course

Cuisine American, Thai

Prep Time 20

Cook Time 30

Total Time 50

Servings 2-cup servings

Calories 467kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 tablespoon extra virgin olive oil
1 cup diced yellow onion from about ½ medium onion
2 large garlic cloves minced or pressed
1 inch knob fresh ginger peeled and minced, about 1 tablespoon
½ teaspoon salt more to taste
2 tablespoons Thai red curry paste more to taste
15 ounces canned pumpkin
14.5 ounces petite diced tomatoes with their juices can sub diced tomatoes
13.5 ounces full-fat coconut milk
15 ounces chickpeas drained and rinsed
1 medium bell pepper seeded and cut into 1.5-inch pieces
2 tablespoons creamy natural peanut butter
1 to 2 tablespoons freshly squeezed lime juice
¼ cup finely chopped fresh cilantro plus more for garnish
Naan for serving; omit or sub rice for gluten-free
Lime wedges for serving

US Customary - Metric

Instructions

Warm olive oil in a large skillet over medium heat. Add the diced onion. Cook, stirring occasionally, for 3 to 4 minutes until softened.
Stir in the garlic, ginger, and salt. Cook for another minute until fragrant, being careful not to burn the garlic.
Add the red curry paste to the pan. Stir to coat the onion mixture, and cook for just a minute until fragrant.
Add the pumpkin, tomatoes, and coconut milk to the pan. Stir until smooth.
Stir the chickpeas and bell pepper into the mixture.
Cook over medium-low heat to maintain a simmer, stirring occasionally, for 20 to 30 minutes until slightly thickened and the bell peppers have softened. I personally like the consistency to be similar to a thick soup or chili, but feel free to cook it for shorter or longer depending on personal preference.
Stir in the peanut butter until smooth.
Remove from heat. Add the lime juice and cilantro, and stir well.
Serve warm with naan and garnished with additional cilantro!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

Red curry paste: My favorite brand is Thai kitchen. For a substitute, use ½ teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon ground coriander, ¼ teaspoon crushed red pepper flakes, and the zest of 1 lime. It won't be a perfect match but it will provide similar flavors.
Storage and reheating: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat or in a microwave-safe bowl in 30-second intervals on high until warm.
Freezing: Let the curry cool completely then transfer to freezer-safe containers, leaving an inch of headspace. Seal tightly, label, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition