Thai Pumpkin Coconut Curry

A delicious and hearty Thai coconut curry featuring a fantastic medley of fresh pumpkin and vegetables served over rice or noodles.

Did you happen to buy a pumpkin or two for Halloween or Thanksgiving? Are you looking for a tasty way to eat said pumpkin?

Have I got a treat for you!!

A couple of months ago, I bought two small sugar pumpkins to decorate our front porch. Admittedly, I was excited for the season to end so that I could make this tasty curry. It’s simply divine! This incredible stew features a slew of fresh pumpkin, vegetables, spices, and whole lot of awesome Thai curry flavor!

And don’t worry if you don’t have any fresh pumpkin on hand. You can still make this tasty recipe. Instead of pumpkin, you can use just about any kind of squash, including butternut squash and acorn squash.  I’ve also used sweet potatoes.  This stew is great with whatever you have on hand, though I think the pumpkin is awesome!

While the star of this stew may be the pumpkin, the vegetables are its super sassy sidekicks. I use a frozen stir fry vegetable blend to make this Thai Pumpkin Coconut Curry super simple and fast. But when I have a bunch of fresh vegetables in season, I like using just anything I have on hand, including sliced carrots, onions, mushrooms, bok choy, bell peppers, broccoli florets, cauliflower florets, zucchini, asparagus, green beans, peas, snow peas or sugar snap peas, etc.  Got it?  You can add just about any veggie you like or have on hand. Seriously.

The third component in this Thai Pumpkin Coconut Curry is canned diced tomatoes. It adds a little umami, color, and flavor. Just like my Umami Vegetable Broth, which uses an Instant Pot and a blend of kitchen scraps to create a colorful, flavorful, and sodium-free vegetable stock. It’s ideal in this delicious curry. Of course water works, too. But I highly recommend using vegetable broth or stock.

Now this is where the Instant Pot comes in. Using the sauté function, sauté the chopped onion with a little vegetable broth for a minute or two. Then, add in equal measures of minced fresh garlic and ginger. Then add in the vegetables, pumpkin, tomatoes, and red lentils. Yes, red lentils. Why? Because they’re super nutritious!

Just one half cup of cooked split red lentils contains 12 grams of protein. And get this! When lentils are combined with a whole grain like brown rice, they contain the same quality of protein that meat contains. Not only that, but red lentils also contain 273 mg of potassium!! Potassium reduces the negative effects that sodium has on our bodies and lowers blood pressure. They also contain iron, manganese, and folate, which aids in the formation of red blood cells and improves nerve functions. Folate lessens the risk of heart disease, cancer, and dementia. (Lentils.org). Who knew red lentils were so good fo us?!

After this curry spends a few minutes in the Instant Pot, one can of coconut milk and some tasty spices are added to the cooked pumpkin and vegetables. I like using Thai red curry paste, along with a little chili garlic sauce, cumin, turmeric, and cinnamon. This is the stuff dreams are made of! I start with one teaspoon of the chili garlic sauce; but if you prefer spicier foods, feel free to add in one or two more teaspoons and go from there.  You can also add in a little sriracha to really kick things up if you like spicy food.

And that’s all there is to this tasty Thai Pumpkin Coconut Curry! I like serving this tasty stew over brown rice but you can serve it over a whole grain noodles, too. Remember, the lentils provide your body with a whole protein source when combined with a whole grain. Good stuff!

I like making my rice in my Instant Pot as well. Best rice ever. If you’re cooking white rice, it only takes four minutes with a natural release. Brown rice takes twenty minutes. Doesn’t get any easier.

Now comes the fun part! I like garnishing this Thai Pumpkin Coconut Curry with chopped fresh cilantro, sliced green onions, and pepitas (pumpkin seeds). A spritz of fresh lime juice is the finishing touch that puts this dish over the edge of reality. It’s that good, I promise.

I hope you enjoy this Thai Pumpkin Coconut Curry as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Instant Pot Rice Ingredients

• 2 cups rice*
• 2 ½ cups water

Instant Pot Thai Pumpkin Coconut Curry Ingredients

• 1 onion, chopped
• 3-4 cloves garlic, minced (2 Tbsp)
• 1-2 inch piece of ginger, peeled and minced (2 Tbsp)
• ½ cup red lentils 
• 5 cups fresh or frozen stir fry vegetables**
• 4 cups pumpkin***, peeled and cubed
• 1 can diced tomatoes
• 2 cups vegetable broth (or water)

• 1 can full fat coconut milk
• 3-4 Tbsp Thai red curry paste (Thai Kitchen)
• 1 tsp chili garlic sauce****
• 1 Tbsp maple syrup (optional)
• ½ tsp cumin
• ½ tsp turmeric
• ¼ tsp cinnamon
• 1-2 Tbsp soy sauce (or tamari)
• ½ cup cilantro, chopped
• 1-2 limes, juiced
• Siracha, salt and pepper to taste (optional)
• Salt and pepper to taste (optional)

• Garnish with sliced green onions, pepitas (pumpkin seeds), fresh lime juice, and chopped cilantro.

Instant Pot Rice Instructions

1. Cook white rice on High Pressure for 4 minutes, allow to release pressure naturally. Cook brown rice on High Pressure for 20 minutes with a natural release. Set aside.

Instant Pot Pumpkin Coconut Curry Instructions

1. Using the sauté function in an Instant Pot or pressure cooker, sauté the onions for 1-2 minutes, adding a tablespoon of broth or water to prevent sticking, as needed.
2. Add minced ginger and garlic and stir until fragrant, another 1-2 minutes. 
3. Add in the red lentils, vegetables, pumpkin, vegetable broth, and diced tomatoes.
4. Attach and lock lid with sealing knob to sealing.
5. Start on High Pressure for 5 minutes.

1. Allow to release pressure naturally for 10 minutes, then cautiously turn the knob to release any additional pressure.  Remove the lid and press Cancel. 
2. Stir in the coconut milk, red curry paste, chili garlic sauce, maple syrup, spices, soy sauce, chopped cilantro, and lime juice.
3. Taste and adjust the spices, soy sauce, and maple syrup, to taste.

1. Serve over rice or noodles and garnish with chopped pepitas, cilantro, and scallions.

Notes

* If using brown rice, cook on High Pressure for 20 minutes, and allow the pressure to release naturally.  

** I used a frozen stir fry vegetable blend, but when in season, I like using fresh vegetables, including sliced carrots, onions, mushrooms, bok choy, bell peppers, broccoli florets, cauliflower florets, zucchini, asparagus, green beans, peas, snow peas or sugar snap peas, etc.  You can add just about any veggie you like or have on hand.

*** Instead of pumpkin, you can use just about any kind of squash, including butternut squash, acorn squash.  You can also use sweet potatoes.  Use whatever you have on hand.

**** I like adding a little chili garlic sauce and start with ½ teaspoon.  If you like spicier foods, add in a teaspoon and go from there.  You can also use sriracha to kick things up a notch.

To make this on the stovetop, sauté the onions for 4-5 minutes over low to medium heat, adding a tablespoon of broth or water to prevent sticking, as needed. Add in the minced ginger and garlic and stir until fragrant, another 2-3 minutes. Add in the red lentils, vegetables, pumpkin, vegetable broth, and diced tomatoes. Cover with a lid and simmer 15 minutes or so. Stir in the coconut milk, red curry paste, chili garlic sauce, maple syrup, spices, soy sauce, chopped cilantro, and lime juice. Taste and adjust the spices, soy sauce, and maple syrup, to taste. Simmer for another 5 minutes or so. Enjoy!