Vegan and Gluten-Free Thai Vegetarian Pumpkin Curry

Total: 30 mins
Prep: 20 mins
Cook: 10 mins
Yield: 4 Portions (4 Servings)

15 ratings

Nutritional Guidelines (per serving)
482	Calories
19g	Fat
71g	Carbs
16g	Protein

Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories	482
% Daily Value*
Total Fat 19g	24%
Saturated Fat 13g	66%
Cholesterol 0mg	0%
Sodium 820mg	36%
Total Carbohydrate 71g	26%
Dietary Fiber 14g	50%
Protein 16g
Calcium 204mg	16%
*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 vegetarian curry offers an array of bright colors—orange, yellow, and red—infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam or sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Add chickpeas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturtium flowers for a gourmet dish that's as beautiful as it is delicious. It's a wonderful vegetarian Thanksgiving recipe, but equally tasty any time of the year.

37 Thai Dishes That Are Vegan, Vegetarian, Or Gluten-Free

For the Pumpkin:
1/2 small pumpkin (or substitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
1 small yam (or 1/2 large yam or sweet potato, peeled and cubed)
1 to 2 medium carrots (cut into thick slices)
1 yellow bell pepper (cut into bite-sized pieces)
1 cup cherry tomatoes
1/2 can chickpeas (drained)
2 tablespoons orange zest
For the Curry Sauce:
3 to 4 cloves garlic
1 to 2 red chilies (or substitute fresh green chilies, or 1 to 2 teaspoons Thai chili sauce)
1 can coconut milk
1 teaspoon tamarind paste (or substitute 1 tablespoon lime juice)
2 1/2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
1 tablespoon brown sugar
1 tablespoons lime juice (from 1/2 lime)
2 tablespoons fresh orange juice
1/2 teaspoon turmeric
1 tablespoons rice vinegar (or substitute apple cider vinegar)
1 tablespoons coriander seeds (ground)
1 tablespoon cumin
1 teaspoon fennel seed
1/3 purple onion (sliced)
Garnish: a handful of fresh basil leaves
Garnish: 1 tablespoon roasted pumpkin seeds and a few nasturtium flowers (or other edible flowers)

Gather the ingredients.

The Spruce / Ulyana Verbytska
To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.

The Spruce / Ulyana Verbytska
Prepare the pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting or discard. Cut the pumpkin into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).

The Spruce / Ulyana Verbytska
Prepare the rest of the vegetables, plus the orange rind.

The Spruce / Ulyana Verbytska
Place the pumpkin, yam, and carrots in the wok or frying pan together with the curry sauce over medium-high heat. Stir well.

The Spruce / Ulyana Verbytska
When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6 to 8 minutes, or until vegetables have softened.

The Spruce / Ulyana Verbytska
Add the bell pepper, cherry tomatoes, chickpeas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.

The Spruce / Ulyana Verbytska
Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chili (or chili sauce). If too sour, add a little more sugar.

The Spruce / Ulyana Verbytska
To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturtium flowers (if using). Serve with plenty of Thai jasmine rice.

The Spruce / Ulyana Verbytska