Easy One Pot Thai Pumpkin Curry (Gluten Free, Vegan)

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Yield: serves 4Category: Dinners
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This delicious curry is the perfect cosy recipe to use up any leftover pumpkins you have following any Samhain or Halloween celebrations. It is packed full of gorgeous flavours traditionally used in thai cooking such as ginger, lemongrass, lime and chilli.

If you come across this recipe when pumpkins are out of season this recipe will also work well with butternut squash in its place.

I personally prefer this to be flavourful as opposed to packed full of heat so I just add one whole chilli to the mixture, (which I remove along with the lemongrass before serving), along with half a chopped chilli with the seeds removed. You could increase or decrease this depending on personal preference or even use chilli powder for ease. I am a big fan of ginger so usually use more than the amount stated and would recommend doing the same if you are like me.

You could also make this curry using chunks of roasted pumpkin rather than adding it to the curry raw. If you opt to do this do not worry about removing the skin as it will soften during the roasting process. Make sure you keep hold of the pumpkin seeds to turn into a delicious sweet or savoury snack.

I like to serve this with rice, lime wedges and additional coriander and chilli scattered across the top.


  • 500g 4 + 1/3 cups pumpkin
  • 100g 3/4 cup baby corn
  • 100g 3/4 cup mangetout
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 2 large tomatoes
  • 1 large onion
  • 1 handful coriander
  • 3 cloves garlic
  • 1 thumbnail size piece ginger
  • 1 stalk lemongrass
  • 1 - 2 chilli
  • 1/2 lime
  • pinch sea salt
  • splash oil of choice


  1. Peel and chop the pumpkin into chunks and set to the side
  2. Peel and roughly chop the onion, place in a large pan along with some oil and cook over a moderate heat
  3. Grate the ginger, mince the garlic and chop 1/2 to 1 whole chilli, (with or without the seeds), depending on preference. Add to the pan containing the onion once it starts to soften. Reduce to a low heat and stir
  4. Bash the woody base of the lemongrass until it splits and add to the pan along, allow to cook for a few minutes, stirring occassionally
  5. Roughly chop the tomatoes and add to the pan along with the baby corn and mangetout. Increase the heat to moderate
  6. Add the can of chopped tomatoes, coconut milk and chopped pumpkin to the saucepan, stir well and bring to the boil
  7. Once boiling, add the juice of half a lime, a pinch of sea salt, a good handful of coriander and one whole chilli to the pan. Reduce the heat and allow to simmer for thirty minutes, stirring occassionally
  8. Perform a taste test and add any additional lime, coriander, chilli or salt. Remove the whole chilli and lemongrass before serving


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