Thai Style Pumpkin Curry

July 11, 2023

Thai Style Pumpkin Curry

This one pot curry has a lovely balance of spicy, savoury, sour and creamy flavours with subtle sweetness. Its gluten free, vegan and features Pepo oils for a delightfully nutty flavour and Pepo flour for texture in the sauce. Its loaded with veggies, garlic and ginger to keep you fighting fit this winter.

This pumpkin curry is:

  • Gluten free
  • Dairy free
  • Vegan
  • Easily adjusted with your favourite vegetables and spiciness 

You'll need:

  • 4 cups of butternut OR Kent pumpkin cut into 2.5cm cubes
  • 2TBSP Pepo oil (pecan/almond/hazelnut)
  • 2TBSP red OR yellow Thai curry paste 
  • 1tsp ground turmeric
  • 1tsp ground cumin
  • 1 heaped TBSP of Pepo Flour (pecan/hazelnut/almond/walnut)
  • 2x 400g coconut milk (regular or light)
  • 1 medium onion finely diced
  • 2 large garlic cloves minced
  • 3-4cm piece of ginger minced/finely zested
  • 1TBSP of tamari OR soy sauce if not GF
  • 1TBSP of maple syrup OR castor sugar
  • 1 small red capsicum & 1 small yellow capsicum (sliced)
  • 1 cup of broccoli cut into small florets OR long green beans cut in half
  • The juice of 1 medium sized lemon OR juice of 1 lime
  • Extra salt for seasoning
Optional additions:
  • 1 small chilli thinly sliced, 1 tin of drained chickpeas


  • 1/2 cup of your favourite seeds/nuts coarsely chopped
  • Small handful of coriander or Thai basil or parsley
  • lemon wedges or lime wedges to serve


  1. Heat a large deep walled saucepan over medium-low heat, add 2 TBSP of preferred oil then add onion, garlic, ginger & chilli if using. Sauté for a few mins, stirring often until softened. (don't worry if it sticks to the pan a little the curry paste and coconut milk will help to lift any remaining stuck bits)
  2. Add capsicum and curry paste and cook for an additional 2mins continuing to stir
  3. Add turmeric, cumin, pepo flour, coconut milk, tamari/soy sauce and maple syrup/sugar and stir to incorporate. Increase heat slightly until simmering 
  4. Once simmering reduce heat to low and cover with lid (sauce should be bubbling away gently not boiling)
  5. Continue to cook for 15mins, stirring occasionally until pumpkin has softened and infused with curry flavour
  6. Taste sauce for seasoning. You are looking for an intensely flavoured curry so definitely add some more curry paste, sugar/syrup, salt to get the balance right to your liking
  7. Add broccoli/beans and lemon juice (and chickpeas if using) then stir through. cover and cook for another 5mins until broccoli/beans are just tender
  8. Serve with rice of your choice plus the garnishes in each bowl (chopped seeds/nuts, herbs & lemon/lime wedge)

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