Jump to RecipeRate RecipeThis post contains affiliate links.Please see our disclosure policy.Creamy and spicy Thai Pumpkin Curry is a feast of comforting flavors and textures! Made with red or Massaman curry paste and topped with crispy tofu, this vegan curry recipe features pumpkin, veggies, ginger, herbs, and coconut milk, making it a delicious and nutritious protein-rich meal.

Table of ContentsWhat is Pumpkin Curry?What Pumpkins Are Best for Pumpkin Curry Recipes?Pumpkin Curry IngredientsHow to Make Pumpkin CurryAir Frying vs.Baking the TofuJenné’s Recipe Pro-TipsRecipe VariationsStorage Directions Frequently Asked QuestionsMore Vegan Curry RecipesPumpkin Curry Recipe Baby, it’s cold outside! Come with me to warm up with some good-for-us comfort food: Pumpkin Curry.Loaded with fresh veggies, healing garlic and ginger, creamy coconut milk, and spicy red curry paste, there’s so much to love about this nutritious and warming dish.

Made with vegan curry paste, no fish sauce, and topped with hot and crispy tofu, this plant-based meal is full of satiating protein to fill you up.The tender and sweet pumpkin perfectly complements the spicy curry sauce, providing a festival of flavors that will warm you from the inside-out! For more tasty kabocha squash recipes, check out my Ethiopian-Spiced Kabocha Squash Soup and Kabocha Squash Caramelized Onion Spread.What is Pumpkin Curry? Pumpkin curry is a Thai or Indian dish with cooked pumpkin and a spiced

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