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!
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!
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
- 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
- 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.
- 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.
- 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.
- After 10 minutes, the sauce should have thickened and deepened in color and the soy curls should be tender.
- 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.
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 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.
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
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Vegan Thai Pumpkin Red Curry
- 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
- 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.
- 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.
Note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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.