Tasty Tuesday … Vegan Thai Pumpkin Curry

Cooking, Musings, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

Friday morning while picking up a few things at World Market, I spotted a few bags of smoked Basmati rice on one of the shelves. Curious to see what it was, I picked up the bag to read the label. Immediately, a slightly smoky scent tickled my nose. So the bag promptly went into my basket, along with the stuff I really needed…

When it came time to cook dinner later that evening, I decided on a pumpkin curry after noticing half of a Kuri squash in the fridge, along with a few other veggies that needed to be used up. It turned out to be a great edible idea!

The first time I ever tasted a Thai pumpkin curry, a girlfriend and I had gone out to dinner at a new Thai restaurant in town. The place was packed and the air fragrant with the aromas of spices. Music was playing quietly in the background, as we enjoyed a peaceful dinner overlooking the bustling 4th Street in downtown Santa Rosa, California.
Remembering that evening just made me realize how long ago that was… about 20 years! Yikes!

Pumpkin curry has been a favorite of mine ever since!

As to the smoked Basmati rice, it was incredible. I followed the directions on the bag and the rice turned out fluffy, lightly smoky and super yummy!

These days I rarely go out for Thai food, especially curries. Not only are they easy and quick to make, but also tastier and healthier than what many restaurants serve..

Here’s the recipe:

  • a little coconut oil
  • 1 or 2 shallots, peeled and minced
  • Thai red curry paste ( I used about 1/3 of a cup for spicy )
  • 1 tub ( 16 oz ) of extra firm tofu, drained, dried off and cubed
  • 1 can ( 14 oz ) coconut milk
  • 2 cups peeled and cubed winter squash
  • 1 zucchini, cut into half moons
  • 1 yellow squash, cut into half moons
  • 1 large red bell pepper, cut into bite size pieces
  • a sprinkle of sea salt
  • chopped fresh cilantro and mint

Put on your rice before you start the curry.

Heat a little coconut oil in a heavy bottomed deep pan.
Add the shallot and sautรฉ until fragrant.
Next, add the curry paste ( less for a mild curry) and cook for a few minutes.
Put in the tofu and gently stir until it’s covered with the curry paste.
Pour in the coconut milk and an additional 12 ounces of water.
Stir and add the cubed winter squash to the pot.
Partially cover the pot and gently simmer for about 10 minutes.
Add the zucchini, yellow squash and bell pepper.
Stir, partially cover the pot again and cook until the veggies are tender, but not mushy.
Taste for seasoning and adjust.
Right before serving, sprinkle the curry with the minced herbs and a generous squeeze of fresh lime juice.


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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

31 thoughts on “Tasty Tuesday … Vegan Thai Pumpkin Curry”

  1. Looks delicious as usual! I have been thinking about pumpkin curry recently and was leaning towards Indian style but now I’m going Thai! Thanks for the inspiration. ๐Ÿ™‚

    Liked by 1 person

  2. We had coconut curry soup for dinner last night with some friends. The smoked Basmati has me intrigued. I need to see if my World Market has it! Fabulous as usual, Sabine!!

    Liked by 1 person

    • Oh! Coconut curry soup! Yum! I thought of you with the smoked basmati rice. I might have to try โ€œcreatingโ€ my own sometime with a couple of drops of liquid smoke. Brian said itโ€™s the best rice heโ€™s ever eaten. And I might just have to agree! Have a good week Missy! ๐Ÿ˜€

      Liked by 1 person

  3. I fell in love with Basmati rice 24 years ago when my two year old daughter was diagnosed with celiac and we had to go (got to go!) gluten free. It was my favorite rice but for some reason I have not been able to find it lately. Bummer. You reminded me to look for it again!

    Liked by 1 person

  4. Z.D. McGee says:

    Culinary magic! So good, I could eat every last morsel. Poof! just like that. Beautiful photos as always.

    Liked by 1 person

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