Thai Pumpkin Curry

by Edward Daniel
Caption of Thai Pumpkin Curry. Image by Edward Daniel (c).

I tend to make my own curry paste as it tends to be fresher and the consistency I like it. This Thai Pumpkin Curry is great when having a Eastern theme to an evening.

Caption of Thai Pumpkin Curry. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 red birds eye chillies – one sliced
  • 2 inches fresh lemon grass
  • ½ inch ginger
  • 5 kaffir lime leaves
  • 400ml coconut milk, rich and creamy
  • 1tsp cumin, powder
  • 500g pumpkin, peeled and diced
  • 1tsp white wine vinegar
  • ½ lime, squeezed
  • 1tbs date syrup


  1. To make the curry paste, place one of the red chillies, the lemon grass, ginger and lime leaves in a blender and combine until finely chopped. Place in a bowl with cumin and white wine vinegar and combine well.
  2. In a pan, add 50ml of coconut milk to the boil and add the curry paste. Add the chopped pumpkin and cook until tender. This should be about 20 minutes. I prefer to have it slightly crunchy.
  3. Add the remaining coconut milk and season with the limejuice and date syrup. Cook for a further three to four minutes.
  4. Switch off the heat and add the remaining sliced chilli and serve.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.