Thai Pumpkin and Carrot Curry

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This Thai Pumpkin and Carrot Curry is thick, creamy, slightly sweet, and richly spiced. It’s also a favorite dish with dinner guests, who will undoubtedly ask for the recipe. You can double this recipe to either serve a lot or save a lot.

vegan curry pumpkin carrot

Thai Pumpkin and Carrot Curry

By July 27, 2014


  • 1/2 medium - onion, diced
  • 3 medium - garlic cloves, minced or pressed
  • 1 medium - stalk (6-inch long) of fresh lemongrass, outer leaves removed, minced
  • 1 inch - fresh ginger root, finely grated
  • 2 medium - fresh red chilies, seeds removed, minced
  • 2 medium - carrots, chopped
  • 1 15 oz can - pumpkin puree
  • 1 14 oz can - coconut milk
  • 3 Tbs - red curry paste
  • 1/4 cup - brown sugar (packed)
  • 1 cup - water
  • 6 leaves - fresh basil, finely chopped
  • 8 cups - cooked brown jasmine rice


  1. In a large non-stick skillet over medium heat, cook the onion, garlic, lemongrass, ginger root, red chilies, and carrots until the onion is translucent, about 5 minutes.
  2. Add the pumpkin, coconut milk, water, sugar, and curry paste. Cook until the carrots are tender, about 20 minutes.
  3. Stir in the basil. Salt to taste. Serve over the rice.


If you have some trouble finding fresh lemongrass, this site recommends some possible substitutions:

Nutrition Information

Nutrition (per serving): 523 calories, 67% calories from carbohydrates, 7% calories from protein, 26% calories from fat, 8.9g fiber.

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