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Finished recipe served with rice and fresh basil

Vegan Pumpkin Curry

Get your pumpkin fix on with this Thai Pumpkin Curry. It is filled with fresh pumpkin, tofu, and red bell peppers and served with rice for a delicious and easy meal any day of the week.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 452kcal
Author: Sarah McMinn


  • 12 oz extra firm tofu, cubed
  • 1 tsp. salt, divided
  • 2 tbsp. coconut oil, divided
  • 4 cups fresh pumpkin, seeded and chopped
  • 1 red bell pepper, chopped
  • 1 (14oz) can full-fat coconut milk
  • 1/2 cup water
  • 2-3 tbsp. red curry paste
  • 2 tbsp. maple syrup
  • 2 tbsp. natural peanut butter
  • 1/4 cup thai basil, chopped
  • 1/2 cup peanuts
  • 1 cup uncooked rice


  • Cook the rice according to package instructions. You can use either brown or white rice just note that brown rice takes about 2x as long to cook as white rice.
  • Meanwhile, add 1 tablespoon of coconut oil to a large skillet or wok and heat over medium heat. Once the oil is hot, add the tofu and 1/2 teaspoon of salt. Stir fry for 5-6 minutes. Once lightly browned on all sides, remove the tofu from the pan and set aside.
  • Return the skillet to heat and add the remaining tablespoon of coconut oil. Once hot, add the pumpkin and red bell pepper and sauté for about 5 minutes, until the outsides are slightly cooked. Whisk together the coconut milk, maple syrup, and curry paste, until the curry paste has dissolved, and pour it over the vegetables. Bring mixture to a boil then reduce heat to a light simmer. Cover and cook for 10 more minutes, until the pumpkin is tender and easily piercable with a fork.
  • Transfer 1/4 cup of the coconut milk/curry mixture to a small bowl and add two tablespoons of peanut butter. Whisk together then add back to the saucepan, stirring to incorporate. Stir in cooked tofu and the remaining 1/2 teaspoon of salt.
  • Remove from heat and stir in the thai basil. Top with extra basil and peanuts and serve over rice.



Serving and Storing - Pumpkin curry tastes best when it is served hot from the skillet over freshly made rice. For a Thai-inspired meal, serve the curry with Thai Salad with Sesame Peanut Sauce recipe or Thai Spring Rolls. Store leftover curry in the fridge for 4 days or the freezer for up to w months. Make sure it cools completely before spooning into a sealable container. 
Make in Advance - This meal is a great freezer meal to last you through the winter months. To reheat, first let the curry thaw completely at room temperature (if frozen). Place the container in the microwave for about 2 minutes or until it heats through. You can also reheat gently over the stovetop.
Variations - If you swap out the rice for cauliflower rice, then yes, this curry is keto-friendly.
Frequently Asked Questions
  • What can I use instead of pumpkin? If pumpkin is not available at your local store, you can use either butternut squash or acorn squash. Butternut squash is available all year round in most grocery stores.
  • Do I need to add tofu? Tofu adds protein to the curry and makes it a more complete meal. If you don’t like tofu you can replace it with tempeh, soy curls, or eggplant.
  • I'm allergic to peanuts, can I substitute them? If you are allergic to peanuts, you can skip adding them at the end and use a different nut or seed butter in the sauce. I recommend almond, cashew, or sunflower seed butter


Calories: 452kcal | Carbohydrates: 56g | Protein: 12g | Fat: 22g | Saturated Fat: 9g | Sodium: 522mg | Potassium: 785mg | Fiber: 5g | Sugar: 10g | Vitamin A: 12050IU | Vitamin C: 49mg | Calcium: 84mg | Iron: 3mg