Can I make Thai pumpkin curry with canned pumpkin instead of fresh?

Yep! This recipe was designed to use canned pumpkin.

Can I freeze this pumpkin curry?

Absolutely. Freeze it in an airtight container for up to 3 months (leave a little space at the top for expansion). Thaw in the fridge and reheat gently.

Is Thai red curry paste spicy?

Not really. Even our spice-sensitive kiddo eats this happily. If you want more heat, add fresh chilies with the onion or serve with chili crisp.

How long does pumpkin curry last in the fridge?

It's best within 5 days. It does thicken as it chills, so I recommend loosening it with water or coconut milk when you reheat.

25-Minute Pumpkin Curry with Chickpeas (Thai-style!)

Name: Easy Thai Pumpkin Curry with Chickpeas (25-Minute Recipe!)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Thai-inspired
Ingredients: 1 tablespoon olive oil (or coconut oil); 1 small-medium yellow onion, diced small; 1 clove garlic, minced; 2 tablespoons Thai red curry paste; 1/2 tablespoon ginger paste (or grated fresh ginger); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups chopped kale (or spinach); 1 cup veggie broth; 1/2 - 1 can full fat coconut milk (start with 1/2 and add more as desired); 3/4 cup canned pumpkin purée; 1 can chickpeas, drained; 1 tablespoon tamari (or soy sauce); 1-2 teaspoons coconut sugar; 1-2 limes; For serving: chopped cilantro, chili crisp, rice or grain of choice

Description

This easy Thai pumpkin curry recipe is cozy, creamy, and ready in just 25 minutes. Made with canned pumpkin, chickpeas, kale, and red curry paste, it’s the perfect weeknight dinner. Serve it with rice or quinoa for a satisfying meal everyone will love!

Ingredients

Units Scale

1 tablespoon olive oil (or coconut oil)
1 small-medium yellow onion, diced small
1 clove garlic, minced
2 tablespoons Thai red curry paste
1/2 tablespoon ginger paste (or grated fresh ginger)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped kale (or spinach)
1 cup veggie broth
1/2 - 1 can full fat coconut milk (start with 1/2 and add more as desired)
3/4 cup canned pumpkin purée
1 can chickpeas, drained
1 tablespoon tamari (or soy sauce)
1-2 teaspoons coconut sugar
1-2 limes
For serving: chopped cilantro, chili crisp, rice or grain of choice

Cook Mode Prevent your screen from going dark

Instructions

Sauté aromatics. Heat olive or coconut oil in a skillet over medium heat. Add onions and garlic, and sauté until softened, about 5 minutes. Stir in curry paste, ginger, salt and pepper, and sauté for another 2-3 minutes.
Add kale. Stir in kale and allow to break down for a couple minutes.
Add pumpkin & sauce ingredients. Add broth, coconut milk, pumpkin, chickpeas, soy sauce, and coconut sugar. Stir to form a smooth sauce.
Simmer & serve. Simmer the sauce for 10 minutes uncovered, then serve over rice or quinoa with cilantro and chili crisp for spice.

Notes

Storage & freezing instructions. Store leftover curry in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop, adding a splash of water to loosen the sauce. Rice can be store together or separately. Freeze for up to 3 months & thaw in the fridge the night before you're ready to eat.
Chickpeas. I use canned chickpeas for convenience here, but you can totally make your own from dried. The recipe calls for 2 cans, or about 2.5-3 cups, but you can also just use 1 can (~1.5 cups) and reduce the coconut milk or broth by half.
Grain timing. Start rice, quinoa, or grain of choice right before, or right after starting the curry for everything to be done at the same time. Jasmine rice and quinoa typically take 15 minutes, so those are my go-to. If you use a brown rice that takes longer to cook, give that a head start before starting the curry.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dinner, stew
Method: Stovetop
Cuisine: Thai-inspired

Nutrition

Serving Size: ~1 cup
Calories: 464
Sugar: 5.4 g
Sodium: 1424.6 mg
Fat: 27.5 g
Carbohydrates: 47.5 g
Fiber: 12.1 g
Protein: 14.6 g
Cholesterol: 0 mg