• Skip to main content
  • Skip to primary sidebar

Home-Cooked Roots

menu icon
go to homepage
  • Recipes
  • Members
  • Sign Up
  • Meal Plans
  • Log In
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Members
    • Sign Up
    • Meal Plans
    • Log In
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Meatless Mains

    Vegan Thai Pumpkin Red Curry

    Published: Oct 11, 2021 by Nicolette · This post may contain affiliate links. By browsing this website, you agree to our privacy policy and terms of use.

    Jump to Recipe

    This Vegan Thai Pumpkin Red Curry is inspired by traditional red curry but uses pumpkin puree, soy curls, and store-bought red curry paste. It’s one of my new favorite one pot dinners that’s perfect to enjoy during the Fall months. All you need is 20 minutes and 10 ingredients!

    Curry in large cast iron skillet with serving utensil.

    Although this curry is inspired by Thai flavors, it is not an authentic Thai curry. This recipe is made with store-bought red curry paste as a cooking short cut and contains no fish sauce or chicken/meat.

    I’ve found that soy curls are the best substitute for chicken in this recipe as they have the closest texture to chicken without requiring any prep (no additional dishes!).

    They require no pre-soaking and instead re-hydrate directly in the curry, which allows them to soak up all that flavor! Couldn’t be more easy or delicious!

    TABLE OF CONTENTS show
    1 Why You’ll love This Recipe
    2 Ingredients and Substitutions
    3 Step by Step Instructions
    4 FAQs
    5 What to Serve this Curry With?
    6 More Vegan Pumpkin Recipes You May Like
    7 Vegan Thai Pumpkin Red Curry

    Why You’ll love This Recipe

    • Super quick weeknight recipe that makes for just as good leftovers. Double or triple the recipe as needed.
    • It’s both forgiving and customizable. Use any vegetables or vegan protein you’d like and taste the sauce as you go. Add additional curry paste for a bolder flavor or more vegetable broth for a thinner curry.
    • Very few dishes which means it’s easy, fast clean up. No scraping tough bits off of your pan either. I LOVE a recipe that doesn’t use every dish in the kitchen.

    Ingredients and Substitutions

    Ingredients needed for Thai pumpkin curry measured into bowls and labeled.
    • red curry paste – I used a red curry paste by the brand Thai Kitchen. It’s easy to find, fairly inexpensive and naturally vegan (no fish!). I do find, however, that it could use a bit of extra flavor, which is why I choose to include fresh ginger and garlic in this recipe as well. If you have a more bold curry paste, you may find the additional ginger/garlic is not needed.
    • soy curls – A vegan meat substitute that is made of just dehydrated soybeans. As far as I know, Butler Foods is the only brand that sells soy curls. I buy them online in bulk. If you don’t have soy curls, I’d recommend substituting frozen, then thawed extra firm tofu.
    • vegetables – I like using green beans and bell peppers in this curry. They cook quickly and don’t overwhelm the flavor of the curry. Use any vegetables you’d like – just keep the ratios similar.
    • coconut milk – I prefer using full fat coconut milk in curries but if you prefer, you can use lite coconut milk for a lower fat option. Just note that your curry will be less flavorful and a bit thinner.
    • pumpkin puree – Make sure the ingredient is just pumpkin (no added spices or sweeteners)! If you prefer to use fresh pumpkin puree, roast your own pumpkin at home and try this homemade pumpkin puree recipe.
    • vegetable broth – I used full sodium vegetable broth, but low sodium works as well for a less salty option. You can also use vegan chicken broth or vegan beef broth.
    • lime juice – Adds the perfect acidity to balance the fat in the coconut milk and savory flavors. Highly recommend! I prefer to use fresh lime juice as it has a far superior flavor that lime juice that is pre-bottled.

    Step by Step Instructions

    1. Heat the red curry paste, garlic, and ginger in a tablespoon of oil (or broth if oil-free) until fragrant, about 2-3 minutes. Stir frequently to prevent the garlic from burning and sticking. I recommend using a heavy bottom 12 inch cast iron pan for this recipe when possible.
    Red curry, garlic and ginger sauteed together in pan.
    1. Add in the can of coconut milk, vegetable broth, pumpkin puree and sriracha, if using. Stir to combine. It’s okay if there are some clumps of coconut. They will melt into the curry as it simmers and thickens.
    Broth and coconut milk mixed together in pan.
    1. Stir in the de-hydrated soy curls and simmer for 8-10 minutes. No need to rehydrate before hand. They will hydrate directly in the curry.
    Soy curls submerged into curry.
    1. After 10 minutes, the sauce should have thickened and deepened in color and the soy curls should be tender.
    Soy curls after simmering for 10 minutes and becoming tender.
    1. Add in the bell peppers and green beans and simmer until just cooked, another 3 minutes. I recommend leaving them with a little bit of a crunch, but feel free to cook them longer if preferred.
    Green beans and bell pepper added into curry.

    FAQs

    What is the best substitute for fish sauce in a vegan curry?

    Ocean’s Halo makes a vegan fish sauce recipe that gets a majority of its u0022fishu0022 flavor from blackstrap molasses, dried kelp, and mushroom. Although it does have great flavor and is worth trying, I didn’t find it added enough to this curry to be worth recommending it as an added ingredient.

    I would prefer to make an authentic red curry paste from scratch. Do you have a recipe?

    I do not. Authentic red curry pastes typically include shrimp paste, and are therefore not vegan. This Red Curry Paste by Minimalist Baker, albeit not authentic, it is vegan and has excellent reviews.

    Is this red curry spicy?

    As written, this curry is not spicy. The coconut milk really cools the spice it does have. If you prefer a spicier curry, use additional sriracha and red curry paste.

    What to Serve this Curry With?

    • The Fluffiest Vegan Flatbread (Skillet Naan Recipe) – What’s better than having a fluffy flatbread to soak up your curry?!
    • Cilantro Lime Rice – My favorite versatile rice to serve with just about anything.

    More Vegan Pumpkin Recipes You May Like

    • Healthy Pumpkin Soup without Cream
    • Vegan Pumpkin Scones
    • Pumpkin Chia Seed Pudding
    • Vegan Pumpkin Spice Latte
    Closeup of curry in cast iron pan.
    picture of food on a tablet
    LEARN HOW TO SAVE $200/MONTH ON GROCERIES WITHOUT COUPONING

    Go from feeling defeated by never ending grocery inflation to saving hundreds of dollars every month in just 30 days.

    Curry in large cast iron skillet with serving utensil.

    Vegan Thai Pumpkin Red Curry

    This Vegan Thai Pumpkin Red Curry is inspired by traditional red curry but uses pumpkin puree, soy curls, and store-bought red curry paste. It's one of my new favorite one pot dinners that's perfect to enjoy during the Fall months. All you need is 20 minutes and 10 ingredients!
    5 from 3 votes
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 servings
    Print Recipe Pin Recipe Rate this Recipe

    Ingredients

    • 1 tablespoon avocado oil - optional (use broth if oil-free)
    • 2 tablespoons red curry paste
    • 2 teaspoons fresh ginger
    • 2 cloves garlic - minced
    • 1 (13.5 ounce) can coconut milk - use lite coconut milk if desired but It will be less flavorful/thinner curry
    • 1 (15 ounce) can pumpkin puree
    • 2 cups vegetable broth
    • 1 teaspoon sriracha - optional for additional spice
    • 1 lime - juiced
    • 4 ounces soy curls
    • ¾ cup green beans
    • 1 red bell pepper - sliced

    For Serving

    • cilantro
    • jasmine white rice or cilantro lime rice
    • naan
    Prevent your screen from going dark

    Instructions

    • Heat 1 tablespoon oil in large skillet over medium high heat, then stir in red curry paste, grated ginger, and minced garlic. Saute together for 2-3 minutes or until garlic and ginger is fragrant.
    • Stir in coconut milk, pumpkin puree, vegetable broth, sriracha, and lime juice.
    • Submerge the 4 ounces of dry soy curls in the curry liquid (no pre-soak necessary). Simmer for 8 minutes, or until liquid has reduced some and soy curls are tender. Taste the curry at this point and adjust to your taste.
    • Add in the green beans and bell pepper and cook for an additional 3 minutes.
    • Serve immediately as desired.

    Recipe Notes

    • Nutritional information is only estimated for the curry. 
    • New to buying soy curls? I have only been able to find them online and order them directly from Butler foods. You can also order soy curls on Amazon but it is usually a bit more expensive.
    • I highly recommend soy curls in this recipe, but if you need to substitute, I recommend trying 12 ounces frozen, then thawed extra firm tofu or 8 ounce tempeh. 
    • You can also customize the vegetables used to fit what you have in the fridge. Broccoli, cauliflower, carrots, and brussels sprouts would also be great here, but will require a longer cook time than green beans. If using a vegetable that requires a longer cook time, either pre-cook them and add them in at the end, or simmer for longer. Understand that the longer you simmer, the thicker your curry will become. 
    • I used the red curry paste by Thai Kitchen because it is naturally vegan. If using another brand or a homemade version, it may be stronger in flavor and the additional garlic and ginger called for in this recipe may not be needed. 

    Nutrition

    Calories: 190kcal | Carbohydrates: 16g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 500mg | Potassium: 652mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2554IU | Vitamin C: 47mg | Calcium: 75mg | Iron: 3mg

    Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

    Course: Main Course
    Cuisine: Thai, Thai-Inspired

    This recipe was originally published December 3, 2019 and was republished on October 11, 2021 to include a new, improved recipe, new photographs with step by step instructions, and tips for making this recipe.

    « High Protein Chocolate Granola with Almond Butter
    Vegan Pumpkin Banana Bread with Cream Cheese Filling »

    Reader Interactions

    Add a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Nicolette in kitchen leaning on kitchen island.

    Hey! I'm Nicolette. Here you'll find a collection of plant-based recipes that are quick to make, use affordable ingredients, and fit into a busy lifestyle.

    More about me →

    Healthy Vegan Soups

    • Slow Cooker Lasagna Soup (meatless)
    • Vegan Leek and Potato Soup
    • Creamy Vegan Tomato Soup with Roasted Red Peppers
    • Large pot of pumpkin soup with ladle.
      Healthy Pumpkin Soup with Canned Pumpkin
    • Chowder in white bowls.
      The Best Vegan Corn Chowder
    • Pot of mushroom soup with ladle of soup in gray ladle.
      Vegan Cream of Mushroom Soup (Gluten, Oil Free)

    Refined Sugar Free Recipes

    Instant Pot Favorites

    • Bowl of green lentils with spoon.
      How to Cook Lentils in Rice Cooker
    • Bowl of cooked chickpeas with spoon.
      How to Cook and Freeze Chickpeas
    • Baked potato plated with garnish.
      Instant Pot “Baked” Potatoes
    • The Best Spicy Creamy Vegan Ramen (Jinya Copycat Recipe)
    • Spaghetti squash halve with noodles.
      Instant Pot Spaghetti Squash
    • Instant Pot Steel Cut Oats

    Quick and Easy Vegan Appetizers

    • Frozen Air Fryer Onion Rings
    • Bowl of crispy air fryer Brussels sprouts with a spoon.
      Crispy Air Fryer Brussels Sprouts
    • Sweet potato wedges garnished with herbs.
      Air Fryer Sweet Potato Wedges
    • Collage of 4 Silken Tofu recipes with text that says "39 Ways to Use Silken Tofu."
      39 Silken Tofu Recipes
    • Collage of vegetarian pigs in a blanket, vegan cheese ball, vegan spinach artichoke dip and stuffed mushrooms to showcase 31+ Vegan appetizers recipes.
      31+ Easy Vegan Appetizers for a Crowd
    • Guacamole in a molcajete garnished with jalapenos and lime.
      Easy Guacamole Recipe without Cilantro

    Footer

    ↑ back to top

    Read Our Terms

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Statement

    Keep In Touch

    • Subscribe
    • Follow on Instagram
    • Follow on Facebook
    • Follow on Pinterest

    About

    • Contact me
    • About

    As an Amazon Associate and ShopStyle Affiliate, I earn from qualifying purchases.

    Copyright © 2022 Home-Cooked Roots, LLC

    ”Copyright© 2023 · homecookedroots.com ·