Thai Pumpkin Curry
Loving pumpkin season and this easy Thai Pumpkin Curry is a delicious way to celebrate. It’s lusciously creamy, loaded with tender vegetables and full of sweet n’ spicy flavor. A one-pot vegan dinner perfect for fall!
Servings 6 servings
Calories 178kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 pounds butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
- 1 zucchini, chopped
- 1 apple, unpeeled and chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 4 garlic cloves minced
- 1 tablespoon ginger, freshly grated
- 1 cup canned pumpkin puree
- 2 tablespoons Thai red curry paste
- 1 14-ounce can unsweetened coconut milk, whole fat or light
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 3 large red Swiss chard leaves, stemmed and cut into thin strips
- 1 lime, zest and juice
- Salt and pepper, to taste
- Steamed rice for serving
- Garnishes: sliced green onion, fresh cilantro and basil, extra lime wedges
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium high heat.
- Add butternut squash to skillet. Season with salt and pepper. Cook 5 minutes to start to caramelize, stirring occasionally.
- Mix zucchini, apple, bell pepper, and onion into skillet with butternut squash. Season with salt and pepper. Cook 5 minutes until starting to soften, stirring frequently.
- Add garlic and ginger. Cook 1-2 minutes, stirring frequently.
- Stir in pumpkin and curry paste until all vegetables are thoroughly coated. Cook 1-2 minutes until fragrant, stirring occasionally.
- Pour in coconut milk, vegetable broth and soy sauce. Stir to thoroughly combine, and bring to a bubbling simmer.
- Lower heat to medium and simmer uncovered for 10 minutes.
- Add swiss chard a handful at a time until wilted into the curry mixture.
- Once all the swiss chard is added, stir in lime zest and juice. Season to taste with salt and pepper. (Can be made 1 day ahead. Let cool, cover and refrigerate. Rewarm over medium-low heat.)
- Serve with steamed rice or quinoa. Garnish with sliced green onions, fresh cilantro and basil, and an extra squeeze of lime. Enjoy!
Notes
Excellent recipe for meal prep! Store in airtight containers and chill up to 5 days.
See post for Recipe Tips and Variations.
Nutrition
Serving: 1 serving | Calories: 178kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Sodium: 389mg | Potassium: 924mg | Fiber: 7g | Sugar: 11g | Vitamin A: 25475IU | Vitamin C: 79mg | Calcium: 123mg