vegan pumpkin curry

This vegan and gluten free Thai Pumpkin peanut curry is low calorie, high flavor and easy recipe. It makes easy weeknight dinner and lunch prep.

Thai Pumpkin Peanut Curry

pumpkin

water

coconut milk

peanut butter

Thai Red Curry Paste

bay leaf

ginger

garlic

green onion stalks chopped

Turmeric Powder

lemon juice

cilantro leaves

Salt and pepper adjust

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Creamy, sweet Thai Pumpkin Peanut Curry served over fragrant steaming rice. Quick, healthy and easy 20 minute dinner recipe.

This super tasty curry is filled with hearty comfort vibes. It’s vegan and gluten free. I am including electric pressure cooker like InstantPot as well as stove top instructions to make it.

Thai pumpkin curry has a perfect balance of sweet and spicy. Plus it has smooth silky creamy texture.. You will love this perfect 5 star curry recipe !!

This Instant Pot pumpkin curry is so rich, warming, and delicious! Made so easy in the Instant Pot, this family-friendly recipe is healthy and filling.

Instant Pot Pumpkin Curry

potato

red lentils

onion

garlic (minced)

fresh ginger (peeled then grated or diced)

green chilis (deseeded)

light coconut milk

tomato paste

coriander

turmeric

cumin

salt (add more later if desired)

Place all of the ingredients in the Instant Pot and give them a stir. Press on PRESSURE COOK or MANUAL, and choose 4 minutes. Allow the Instant Pot to come to pressure, then start cooking.

Once the Instant Pot is done, quickly release the pressure and carefully open the lid. Stir the curry and season with more salt and black pepper if desired, or hot chili if you want it a little bit spicier. Serve with basmati rice.

https://embed.mediavine.com/videos/dmqec5wl8d8hxpph5non

Instant Pot Rice

For a long time, this was the dish that I brought to every Thanksgiving dinner I attended. Then I realized I love it so much that I shouldn’t limit myself to enjoying it just once a year. Now I serve it regularly for dinner over brown rice and load up on tons of fall goodness.

Pumpkin Curry

Tablespoon of canola or vegetable oil

pumpkin puree

curry powder

tofu,

veggies (optional)

Salt and pepper,

In a large pot over medium-high heat, heat the oil.

Add the onion and saute for 3 minutes or until it becomes translucent and tender.

Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, and curry powder, tofu, and any veggies (if using) and stir well to combine.

Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Remove from the heat. Add salt and pepper.

An easy, creamy, and veggie-packed curry using Trader Joe's Spicy Pumpkin Curry Simmer Sauce! Ready in only 20 minutes and the perfect cozy weeknight meal.

Trader Joe's Pumpkin Curry

12.7-ounce (360 g) jar Trader Joe’s Spicy Pumpkin Curry Simmer Sauce

garlic, minced

cilantro,

head cauliflower, chopped into bite-sized florets

red bell pepper, sliced

pie pumpkin, peeled and diced (or sub 1 sweet potato)

To serve: cooked brown rice (optional)

Warm the Sauce

If you are serving the curry with rice, prep and cook it according to the package instructions. Meanwhile, bring a large pot or sauté pan to medium-high heat. Once warm, add the curry simmer sauce, garlic, and diced cilantro stems. Fill the jar around halfway with water, close it, give it a shake, then add that liquid to the pot as well. Stir the contents of the pot together until evenly combined, then bring to a slight simmer.

Add the Veggies

once the sauce is simmering, add in your chopped vegetables and diced tofu; Stir well. Cover and bring this mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Stir the veggies every few minutes to ensure they are cooking evenly and that nothing sticks to the bottom of the pan. Simmer for 10-12 minutes, or until the veggies are tender.

Serve

warm over rice, then top with cilantro leaves. Leftovers will keep in the fridge for up to 5 days.

Seriously good! TFS! I was almost caught licking the pan!!!!!! LOL I used leftover roasted sweet potato instead of pumpkin, diced tofu and cauliflower florets with a squeeze offers lime and a drizzle of maple syrup! The ONLY change ill make for the next time I make it would be to roast all the veggies.

Delish! Thank you for your recipe! I roasted some veggies (sweet potato, sweet onion, and red peppers), added frozen green beans, mixed in a little coconut milk, used chickpeas,  and put in a bit of jalapeños for some spice. It was SO GOOD! Especially with naan.

Tonight I made this curry and used up my Trader Joe’s simmer sauce.  This was the best dish ever.  I roasted a pie pumpkin the night before and the rest I did the day of.  I used 1/2 large red pepper , 1/2 large cauliflower that took at least 30 min to soften, can of no salted added garbanzo beans, the rest of your ingredients in recipe.  I did do brown/red rice on the side , added squash at the end, and my husband even added diced cooked chicken.  I will definitely make this again!! Vegan for me🥰

Top 4 vegan pumpkin curry recipes from across the web

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Thai Pumpkin Peanut Curry

Instant Pot Pumpkin Curry

Pumpkin Curry

Trader Joe's Pumpkin Curry

Top 4 vegan pumpkin curry recipes from across the web

The most viewed vegan pumpkin curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Pumpkin Peanut Curry

Instant Pot Pumpkin Curry

Pumpkin Curry

Trader Joe's Pumpkin Curry

The most viewed vegan pumpkin curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine