Creamy and spicy Thai Pumpkin Curry is a feast of comforting flavors and textures! Made with red or Massaman curry paste and topped with crispy tofu, this vegan curry recipe features pumpkin, veggies, ginger, herbs, and coconut milk, making it a delicious and nutritious protein-rich meal.
Baby, it’s cold outside! Come with me to warm up with some good-for-us comfort food: Pumpkin Curry. Loaded with fresh veggies, healing garlic and ginger, creamy coconut milk, and spicy red curry paste, there’s so much to love about this nutritious and warming dish.
Made with vegan curry paste, no fish sauce, and topped with hot and crispy tofu, this plant-based meal is full of satiating protein to fill you up. The tender and sweet pumpkin perfectly complements the spicy curry sauce, providing a festival of flavors that will warm you from the inside-out!
For more tasty kabocha squash recipes, check out my Ethiopian-Spiced Kabocha Squash Soup and Kabocha Squash Caramelized Onion Spread.
What is Pumpkin Curry?
Pumpkin curry is a Thai or Indian dish with cooked pumpkin and a spiced, often creamy sauce.
This pumpkin curry recipe is Thai-influenced and made with coconut milk, moderately spiced red or Massaman curry paste, garlic, ginger, Thai basil, and cilantro.Though it can be made with animal protein, this recipe is vegan and topped with crispy tofu for a hearty finish.
What Pumpkins Are Best for Pumpkin Curry Recipes?
Kabocha squash (also known as a Japanese pumpkin) is traditionally used in Thai pumpkin red curry, so that is my top recommendation when it is in season. It is starchy, sweet, and tender. Similar to a sweet potato, but even starchier. Otherwise, you can use other sweet, eating pumpkins and squash, such as sugar pumpkins, butternut squash, or acorn squash.
Pumpkin Curry Ingredients
Curry Paste: Red or Massaman curry add aromatic heat and flavor to the Thai pumpkin curry recipe. For a moderately spicy curry, use the full 3 tablespoons. To make it more mild, start with 1 tablespoon and add more to taste.
Kabocha Squash: This winter squash is traditionally used in Thai pumpkin curry. Its starchy texture and sweet taste make it the best squash for curry. Look for it at your local Asian grocery store. If you cannot find kabocha, substitute it with white or orange sweet potatoes or butternut squash.
Fresh Vegetables: Fresh sweet red pepper, carrots, broccoli, and Chinese broccoli add nutrition, color, and sweetness.
Canned Vegetables: Baby corn and bamboo shoots add sweetness and crunch! Drain them well before adding them to the curry.
Aromatics: Sliced onion, garlic, and ginger add pungent and sweet dimension to the Thai pumpkin red curry. Use fresh garlic and ginger whenever possible, though pre-chopped can work in a pinch.
Coconut Milk: Adds a creaminess that balances the curry paste’s heat. I prefer full-fat milk for its richness, but light coconut milk also works.
Herbs: Fresh Thai basil and cilantro add classic Thai herbal notes. If you can’t find Thai basil, sweet Italian basil can substitute but will add a slightly different flavor.
Lime: When juiced, this adds a bright, tropical finish. Simply delish!
Extra Firm Tofu: This crispy protein adds heartiness and staying power to the vegan red curry. Press the tofu for firmer, crispier tofu if desired.
Tofu Seasonings: Tamari or soy sauce add savoriness to the tofu. Use tamari to make the recipe gluten-free. If baking it, cornstarch and oil make it ultra-crispy!
How to Make Pumpkin Curry
Make the Crispy Tofu
- Air-Frying Instructions: Preheat the air fryer to 375°F with the air frying basket installed. In a mixing bowl, toss the tofu cubes with 1 tablespoon of soy sauce or tamari. Transfer the coated tofu to the air fryer tray and spread it into an even layer. Air fry for 15 minutes, flipping halfway through.
- Baking Instructions: Preheat the oven to 400°F. In a mixing bowl, toss the tofu cubes with 1 tablespoon of soy sauce or tamari and 1 tablespoon of coconut or avocado oil. Sprinkle the cornstarch over the tofu and toss again to coat. Spread the coated tofu evenly onto a baking sheet and bake for 30 minutes, until crispy.
Make the Thai Pumpkin Curry
While the tofu cooks, make the curry!
- Sauté onion and peppers. In a large skillet or wok, warm 1 tablespoon of oil over medium-high heat. Add the onions and pepper to the skillet, and sauté until the onion begins to soften, about 3 minutes.
- Add aromatics. Add the garlic and ginger and continue to sauté for another 2 minutes or so, until the onions are translucent.
- Stir in curry paste. Reduce the heat to medium, add the curry paste, and stir well to break up the curry paste as much as you can.
- Add liquids and vegetables. Add the carrots, kabocha squash, coconut milk, water, baby corn, and bamboo shoots. Stir well to combine.
- Cook. Bring the curry to a simmer and cook for 15 minutes, until the squash is slightly tender.
- Add remaining veggies. Add the broccoli and Chinese broccoli, and continue to cook for 10 minutes until the broccoli is tender but still bright green and the squash and carrots are fork-tender.
- Stir in herbs. Stir in most of the Thai basil leaves and cilantro, reserving some for garnish.
- Serve! Spoon the curry over rice and top it with the crispy tofu. Stir it in or leave it on top of the curry for serving. Garnish with fresh herbs and lime juice, and enjoy hot!
Air Frying vs. Baking the Tofu
Both cooking methods produce crispy and savory tofu, though air-frying is quicker (15 minutes) and baking is longer (30 minutes). Additionally, baking requires oil and cornstarch to produce crispy tofu.
Now that I have my air fryer, I prefer to make the tofu in there for convenience, but I still bake it if the air fryer is otherwise in use or dirty.
Jenné’s Recipe Pro-Tips
- Press the tofu if desired. Extra firm tofu crisps up nicely without being pressed, so though you can do so for extra crispiness, you don’t need to. If pressing, place the drained block of tofu between a few sheets of paper towels, place it on a dinner plate, and top with a heavy pan (such as a cast iron skillet) for 30 minutes.
- Prep the ingredients in advance. The cooking time moves quickly. Ensure it is smooth and keep from burning ingredients by having the veggies cut, garlic and ginger minced, ingredients measured, and cans opened before you turn on the stovetop.
- Serving suggestions. Serve pumpkin Thai curry hot, spooned on freshly steamed jasmine rice (or coconut jasmine rice!), and topped with crispy tofu, Thai basil leaves, cilantro, and lime juice.
Recipe Variations
Try your own twist on this Thai pumpkin curry by making any of the following substitutions!
- Swap Nuts: For a quicker vegan pumpkin curry that is still rich in protein, top it with roasted cashews, peanuts, or almonds. A handful of chickpeas is also delicious!
- Spicy: Satisfy the spice lovers in your life by using the full 3 tablespoons of chile paste. For extra heat, sauté a sliced jalapeño or Serrano pepper with the garlic and ginger.
- Switch Up the Veggies: You can use nearly any combination of your favorite hearty vegetables in this pumpkin red curry, such as yellow or orange sweet pepper, cauliflower, green peas, or eggplant. You can substitute sweet potato, butternut or honeynut squash for the kabocha if needed!
Storage Directions
- Refrigeration: Leftover pumpkin tofu curry keeps covered in an airtight container in the fridge for up to 5 days. Leftover tofu can be stored in a separate airtight container for up to
- Freezing: The curry and tofu can also be frozen in separate freezer-safe containers for up to 3 months. Defrost them overnight in the refrigerator, or warm the curry over low heat on the stovetop, stirring gently periodically, until hot.
- Reheating: Warm the curry gently in the microwave or stovetop until hot. Re-crisp the tofu cubes in an air fryer preheated to 350°F or a 400°F oven for 3-5 minutes.
Frequently Asked Questions
Some but not all Thai curry pastes are vegan. If a paste doesn’t include animal ingredients (such as shrimp paste or fish sauce), it is vegan. A popular vegan brand is Thai Kitchen red curry paste. Mae Ploy, another popular brand, contains shrimp paste so is not vegan-friendly.
If Thai curry is made with vegan curry paste, vegan fish sauce, and no animal protein, it is usually vegan. Since some curry pastes contain animal ingredients (see the above question), some vegetable curries are not vegan-friendly. If dining out, always ask your server for vegan options.
Yes, for gluten-free curry, use tamari instead of soy sauce.
More Vegan Curry Recipes
Crispy Tofu
- 1 14 oz block extra firm tofu, cubed (pressing optional)
- 3 tbsp tamari or soy sauce
- 1 tbsp cornstarch, if baking the tofu
- 1 tbsp coconut oil or avocado oil, plus 1 tablespoon if baking tofu
- ½ yellow onion, thinly sliced
- ½ red bell pepper, seeds removed and thinly sliced
- 2 cloves garlic, minced
- 1- inch piece of fresh ginger, minced
- 3 tbsp red curry paste, or massaman curry paste (use less paste if you want less spice)
- 1 medium carrots, peeled and sliced into thin medallions
- ½ small kabocha squash, seeds removed, peeled, and cubed (about 1 ½ cups)
- 1 14 oz can coconut milk
- ¾ cup water
- ½ cup baby corn, drained
- ½ cup sliced bamboo shoots, drained
- ½ small head of broccoli, chopped (about 1 ½ cups)
- 2 stalks chinese broccoli, chopped (about 2 cups)
- ½ cup fresh Thai basil leaves, whole or chopped
- ½ cup fresh cilantro, chopped
- 2 limes, for garnish
- Cooked steamed rice for serving, such as this coconut jasmine rice
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Crispy Tofu Preparation
Air-Frying Instructions: Preheat the air fryer to 375°F with the air frying basket installed. In a mixing bowl, toss the tofu cubes with 1 tablespoon of soy sauce or tamari. Transfer the coated tofu to the air fryer tray and spread it into an even layer. Air fry for 15 minutes, flipping halfway through.
Baking Instructions: Preheat the oven to 400°F. In a mixing bowl, toss the tofu cubes with 1 tablespoon of soy sauce or tamari and 1 tablespoon of coconut or avocado oil. Sprinkle the cornstarch over the tofu and toss again to coat. Spread the coated tofu evenly onto a baking sheet and bake for 30 minutes, until crispy.
Pumpkin Curry
While the tofu cooks, make the pumpkin curry.
In a large skillet or wok, warm 1 tablespoon of oil over medium-high heat. Add the onions and pepper to the skillet, and sauté until the onion begins to soften, about 3 minutes.
Add the garlic and ginger and continue to sauté for another 2 minutes or so, until the onions are translucent.
Reduce the heat to medium, add the curry paste, and stir well to break up the curry paste as much as you can.
Add the carrots, kabocha squash, coconut milk, water, baby corn, and bamboo shoots. Stir well to combine.
Bring the curry to a simmer and cook for 15 minutes, until the squash is slightly tender.
Add the broccoli and Chinese broccoli, and continue to cook for 10 minutes until the broccoli is tender but still bright green and the squash and carrots are fork-tender.
Stir in most of the Thai basil leaves and cilantro, reserving some for garnish.
Spoon the curry over rice and top it with the crispy tofu. Stir it in or leave it on top of the curry for serving. Garnish with fresh herbs and lime juice, and enjoy hot!
- Refrigeration: Leftover pumpkin curry keeps covered in an airtight container in the fridge for up to 5 days. Leftover tofu can be stored in a separate airtight container for up to
- Freezing: The curry and tofu can also be frozen in separate freezer-safe containers for up to 3 months. Defrost them overnight in the refrigerator, or warm the curry over low heat on the stovetop, stirring gently periodically, until hot.
- Reheating: Warm the curry gently in the microwave or stovetop until hot. Re-crisp the tofu cubes in an air fryer preheated to 350°F or a 400°F oven for 3-5 minutes.
- Press the tofu if desired. Extra firm tofu crisps up nicely without being pressed, so though you can do so for extra crispiness, you don’t need to. If pressing, place the drained block of tofu between a few sheets of paper towels, place it on a dinner plate, and top with a heavy pan (such as a cast iron skillet) for 30 minutes.
- Prep the ingredients in advance. The cooking time moves quickly. Ensure it is smooth and keep from burning ingredients by having the veggies cut, garlic and ginger minced, ingredients measured, and cans opened before you turn on the stovetop.
- Serving suggestions. Serve pumpkin Thai curry hot, spooned on freshly steamed jasmine rice (or coconut jasmine rice!), and topped with crispy tofu, Thai basil leaves, cilantro, and lime juice.
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