Vegetarian Thai Pumpkin and Sweet Potato Curry

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 12/21/21
Thai Pumpkin Curry

 Loving it Vegan

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
339 Calories
24g Fat
31g Carbs
6g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 339
% Daily Value*
Total Fat 24g 31%
Saturated Fat 19g 95%
Cholesterol 0mg 0%
Sodium 466mg 20%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 6g
Vitamin C 39mg 193%
Calcium 119mg 9%
Iron 7mg 38%
Potassium 1203mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a lovely fall curry that sings with all the splendor of autumn. The curry sauce is made from scratch and yet is simple to prepare—it is made right in the pan used for the remainder of the recipe for ease of preparation. The curry sauce is thickened with coconut milk which adds that touch of richness you want in a good curry. This dish also happens to be naturally vegetarian, vegan and gluten free. Chickpeas can be added as an additional protein source, making this a perfect main course for vegetarians and vegans. Try it and see just how truly wonderful a vegetable curry can be.

Ingredients

For the Curry Sauce:

  • 1 can coconut milk (reserve 1/4 can for garnish)

  • 3 garlic cloves

  • 1 thumb-sized piece galangal, or ginger, sliced

  • 3 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1/2 teaspoon ground turmeric

  • 1 fresh, sliced red chile, or 1/2 teaspoon dried chile or cayenne pepper

  • 1/2 teaspoon chili powder

  • 1 1/2 tablespoons freshly squeezed lime juice

  • 3 teaspoons fish sauce, or 2 tablespoons soy sauce or tamari

  • Kosher salt, to taste

  • 1 teaspoon sugar

For the Soup:

  • 1 to 2 teaspoons vegetable oil

  • 1/2 cup water

  • 2 to 3 whole makrut lime leaves

  • 3 to 4 cups pumpkin, or squash, peeled and chopped

  • 1 sweet potato, or yam, chopped into chunks

  • Handful snow peas, optional

  • Handful fresh cilantro, or basil leaves, for garnish

  • Sliced red chile, for garnish, optional 

Steps to Make It

  1. Gather the ingredients.

  2. Place all curry sauce ingredients together in a food processor or blender. Blend well to create a fragrant Thai yellow curry sauce. Alternatively, you can simply mince everything well and combine together in a bowl.

  3. Add vegetable oil to a wok or medium-sized pot, then pour in curry sauce. Add 1/2 cup water, plus lime leaves, stirring to incorporate. Place over medium-high heat and bring to a boil.

  4. Add pumpkin and sweet potato. When curry is bubbling, reduce heat to medium or medium-low heat (just hot enough to keep curry simmering). Add snow peas, if using, and stir occasionally.

  5. Cover curry and allow to simmer 8 to 10 minutes, or until vegetables are soft enough to poke through with a fork.

  6. Taste test curry, adjusting salt level to suit your taste. Add fish sauce, salt, soy sauce, sugar, lime juice, or chile until desired taste is reached.

  7. Transfer curry into a serving dish or into individual bowls. Drizzle remaining 1/4 can of coconut milk over and top with a final sprinkling of fresh cilantro or basil. Fresh cut red chile can also be sprinkled over. Serve with Thai jasmine rice.

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