Creamy Vegan Thai Pumpkin Curry with Coconut and Basil
Rich and comforting pumpkin curry simmered in coconut milk with aromatic Thai spices and fresh basil leaves for a vegan delight. This thai-inspired vegan (vegan) ready in about 35 minutes pairs peeled and diced (about 400 g) pumpkin, (13.5 oz) full-fat coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups peeled and diced (about 400 g) pumpkin
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 cup vegetable broth
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1/4 cup, chopped fresh Thai basil leaves
- 1 tbsp, fresh lime juice
- 1/2 tsp salt
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until fragrant and translucent.
- Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic.
- Step 3: Add 3 cups peeled and diced pumpkin and stir to coat with the curry paste.
- Step 4: Pour in 1 can (13.5 oz) full-fat coconut milk and 1 cup vegetable broth. Bring to a simmer and cook uncovered for 15 minutes until pumpkin is tender.
- Step 5: Stir in 1 tbsp brown sugar, 1 tbsp soy sauce, 1/2 tsp salt, and 1 tbsp fresh lime juice. Simmer for 2 more minutes to blend flavors.
- Step 6: Remove from heat and fold in 1/4 cup chopped fresh Thai basil leaves. Serve hot with steamed jasmine rice or rice noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Vegan Thai Pumpkin Curry with Coconut and Basil take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Vegan Thai Pumpkin Curry with Coconut and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red curry paste from drying out.
Can I substitute ingredients in Creamy Vegan Thai Pumpkin Curry with Coconut and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Vegan Thai Pumpkin Curry with Coconut and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Vegan Thai Pumpkin Curry with Coconut and Basil vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
