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Spicy Thai Pumpkin Green Curry

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins

Who knew pumpkin puree could taste so delicious in a curry! This Spicy Thai Pumpkin Green Curry is so creamy and delicious. It takes no time to make and is perfect for a meatless weeknight meal!

Spicy Green Pumpkin Curry

 2 tbsp avocado oil
 1 medium onion (diced)
 1 tbsp ginger paste
 1 tbsp garlic paste
 3 tbsp green curry paste
 15 oz pure pumpkin puree
 15 oz light coconut milk
 1 cup vegetable stock
 1.50 tbsp monk fruit sweetener (sugar)
 2 tsp cononut aminos (or soy sauce)
 1 tsp curry powder
 0.50 tsp salt
 2 tbsp fresh lemon juice
 1 bell pepper (cubed)
 2 cups broccoli florets
 12 oz tofu (drained & cubed)

Heat a wok on medium and add the oil. Once oil is hot add in the onions, ginger paste and garlic paste. Fry for a few minutes.


Add in the curry paste and fry for an additional couple minutes.


Add in the pumpkin puree and coconut milk and mix around. If you want a runnier consistency, add in a cup of vegetable stock (or however much you want).


Once the mixture is simmering, add in your bell pepper, broccoli, and tofu. Simmer until veggies are nice and soft. Garnish with basil leaves and enjoy on top of some rice!