This super quick and easy Thai pumpkin curry is packed with amazing flavour and comes together within half an hour and all in one pan too.
What’s to love about this curry recipe
- This is a mild Thai yellow curry recipe so it is super aromatic and tasty and one for all the family to enjoy
- Pumpkin is cheap and this pumpkin curry recipe is a great way of using up pumpkin flesh from making those jack-o-lanterns
- This is a one-pot curry recipe and it is so quick and easy to make
- Thai yellow pumpkin curry is a vegetarian curry recipe so great for those trying to cut meat from their diets
I love using pumpkins and have used them in everything from my spiced pumpkin liqueur to my modern take on the classic American pumpkin pie to pumpkin pesto pasta bake and lots more. I have a list of more of my pumpkin recipes at the bottom of this post.
What is a yellow Thai curry
While we have all heard of green Thai curry and red Thai curry, yellow Thai curry can seem a little odd. Well, Thai yellow curry takes it’s gorgeous golden yellow colour from the turmeric spice that is included in the recipe.
Turmeric is a super spice that is incredibly good for you. It has anti-inflammatory benefits, is an anti-oxidant and is great for heart health. Read all about the health benefits of turmeric.
Ingredients for Thai Pumpkin Curry
Pumpkin is the star of the show in this gorgeously golden Thai yellow vegetarian curry recipe. The pumpkin flesh is golden so adding in that turmeric just makes it positively shine with colour.
Spices – I’ve used chilli (though not much as this is a yellow Thai curry recipe and so it’s not too hot or fiery. Ginger and turmeric are also in my spice mix and curry powder. I like to make my own homemade curry powder but feel free to use any curry powder you like.
Coconut milk – This is what makes Thai curry so special, that lovely creamy coconut flavour.
Red and yellow peppers add extra flavour and colour to my mild vegetarian curry recipe and of course there is onion and garlic in the base.
Honey and soy sauce are also in my Thai yellow curry recipe to add a touch of sweetness and also a little more depth of flavour to this pumpkin curry recipe.
Go for all red peppers or all yellow peppers if you don’t have both. The peppers add more flavour to this vegetarian Thai curry recipe. Just don’t use green peppers unless you are a huge fan of them as they tend to be a little bitter and won’t really marry well with the pumpkin in this vegetarian curry recipe.
No pumpkin – no problem. You can use butternut squash or any other squash to make this vegetarian Thai yellow curry instead of the pumpkin I’ve used.
Want to make this a vegan Thai curry
Then swap out the honey for maple syrup or even sugar. I use honey to sweeten my pumpkin curry as I always have it to hand for so many other recipes.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make Thai pumpkin curry
This is such a super quick and easy curry to make and it will all be ready within half an hour.
Simply chop your pumpkin into bite-size pieces about 2cm in size. Don’t cut it too small or it will go to mush when you cook your curry. If the pieces are too big then it will take a wee bit longer for your Thai pumpkin curry sauce to cook.
Saute the onion along with the ginger and chilli first in a little coconut oil of vegetable oil.
Now add in the all-important pumpkin pieces, your red and yellow peppers and the spices and cook for about another two minutes.
Add the coconut milk and soy sauce and honey and simmer that Thai yellow pumpkin curry for about 15-20 minutes till the pumpkin is tender.
You are done folks, that’s it, you’ve now made your own homemade vegetarian Thai yellow curry. A gorgeous golden pumpkin curry just packed with fabulous flavour.
Add a squeeze of lime juice and a few fresh coriander leaves and your pumpkin curry is good to go!
How to peel a pumpkin safely
Cutting the flesh from your pumpkin is very easy but you have to take care as with a pumpkin being round it can easily slip and you could cut yourself.
The best way to remove the thick peel from a pumpkin is to cut the pumpkin in half, remove the seeds and then slice it into thick pieces.
Now cut the pumpkin into big chunks and then simply cut off the thick skin.
What to serve with pumpkin curry
Nan breads are great for soaking up that gorgeous golden yellow Thai curry sauce.
You can add some roasted peanuts or cashew nuts on top of your Thai pumpkin curry to add a bit of crunch too.
Your vegetarian pumpkin curry will keep for up to 4 days in the fridge and will easily feeze for up to 6 months.
I always think curry is best the day after you make it. The pumpkin curry sauce will thicken up a little and the flavours of that Thai curry will deepen and be even better next day.
Looking for more great pumpkin recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Quick and Easy Thai Yellow Pumpkin Curry
- 1 tbsp coconut oil or vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp chilli fresh chilli finely chopped
- 1 tsp ginger fresh ginger chopped
- 500 g pumpkin 2cm cubes or butternut squash
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1 tsp curry powder
- 1 tsp turmeric
- pinch salt
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup or sugar
- 400 g coconut milk 1 can of coconut milk
- Saute the onion, chillil, garlic and ginger in the oil of your choice for 1 minute then add the peppers, pumpkin and spices and continue cooking for another couple of minutes
- Add the coconut milk plus the honey and soy sauce and simmer for about 20 minutes till the pumpkin is tender
- Serve with a squeeze of lime juice and some coriander leaves sprinkled on top