Vegan Red Thai Pumpkin Curry

Chef by StepAuthorChef by Step
red thai pumpkin curry
Yields8 ServingsCategoryCuisine
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 14 fl oz full fat coconut milk (note, the “light” version is the same price with added water)
 3 tbsp red Thai curry paste
 2 cups pumpkin puree
 2 cups chopped greens such as spinach or kale
 1 cup scallions
 1 butternut squash
 1 red bell pepper
 1 pablano pepper
 2 Anaheim peppers

Gather your ingredients!

Vegan Thai Curry Recipe Ingredients


Cube the entire squash into bite sized pieces. An easy way to cube is to first, chop it in half length-wise. Lay the two halves flat on your cutting board and cut into inch-wide half discs. Lay the half disks flat and cut off the rind with a knife. Finally, cut the denuded pieces into cubes.

cubed butternut squash


Whisk one can of full fat coconut milk with 2 cups of pumpkin puree and 3 tablespoons of red Thai curry paste.

whisk coconut milk with Thai curry paste.


Add the whisked coconut milk and curry paste to the cube squash and begin heating. Bring to a boil, then lower heat simmer.

submerged squash


Chop 1 red bell pepper, 1 pablano pepper, and two Anaheim peppers into bite-sized pieces.

chopped peppers


Cut two cups of greens into pieces about one inch long. These will wilt and become flexible in the final dish.

cut greens


Wait until the squash is slightly softened before adding the greens and peppers to the pot. This will leave the peppers with a bit of firmness. If there is not enough liquid to submerge the solid ingredients, add a bit of water. Let everything simmer until the squash pieces become chew-ably tender.

simmering vegan red thai pumpkin curry recipe


Cop a cup of scallions and set aside. This garnish will add a lot of flavor to the final dish.

chopped green onions


Serve with a generous sprinkle of scallions on top. Enjoy!

Vegan Thai Curry Bowl

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