Celebrate pumpkin season with this easy Vegan Thai Pumpkin Curry! Tender fresh pumpkin and tofu simmered along with vegetables in a spicy red curry coconut broth! The perfect vegan fall dinner! Gluten-free + Nutfree, soy-free option.
In the middle of pumpkin season, I am cooking ALL the pumpkin recipes right now, like my Pumpkin Bread or these Pumpkin Pancakes. But why stop at dessert and breakfast? I found an amazing way to put pumpkin to good use come dinner time! Enter this delicious Thai Pumpkin Curry!
This easy vegan curry recipe is truly simple and totally doable for beginners! Trust me, nothing can go wrong here. This Thai red pumpkin curry comes together in less than 30 minutes, and is a total breeze to prepare.
You can serve it with rice, flatbread or as it is, as a stew.
Hearty, deliciously filling, and serves 2 for a fantastic plant-based meal – even 4 depending on what you serve as sides.
If you want to really save time on this, then buy your pumpkin already peeled and chopped. If you do this, then you cut down prep time to a mere 5 minutes, and can have dinner ready in under 30 minutes!
This pumpkin dinner is perfect for those first cold fall nights and will make you warm up from the inside! A total mood changer, especially if you finish your dinner with a homemade pumpkin coffee cake !
Usually, Thai curries are seasoned with fish sauce. In this vegan curry recipe, we use a mix of miso, soy sauce and powdered mushroom act as a substitute for fish sauce.