Vegetarian Pumpkin Curry

Vegetarian Pumpkin Curry

Forget the curry takeout — our vegetarian pumpkin curry recipe makes it easy to prepare and oh-so delicious.

This simple dish of pumpkin, bell peppers, fragrant fresh basil, and coconut milk is ready in just 25 minutes.

Pro tip: If you have an Asian market in your area, you will be able to find kaffir lime leaves and Thai basil (which you can use instead of regular basil). You can also swap 1 to 2 tsp. finely grated lime peel (lime zest) or lemongrass in place of kaffir lime leaves.

5 from 2 votes

Vegetarian Pumpkin Curry

This simple dish of pumpkin, bell peppers, fragrant fresh basil, and coconut milk is ready in just 25 minutes.

Course main
Keyword vegetarian
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings, approx. 1½ cups each
Calories 227 kcal


  • 1 cup / 240 ml canned light coconut milk , divided use
  • 2 Tbsp. vegetarian red curry paste
  • 2 cups / 480 ml low-sodium organic vegetable (or chicken) broth
  • ½ tsp. sea salt (or Himalayan salt)
  • 1 lb. / 460 g raw pumpkin, cut into large cubes (about 3½ cups)
  • ½ medium red bell pepper, sliced
  • 4 kaffir lime leaves (optional)
  • ½ cup / 20 g chopped fresh basil
  • 1 Tbsp. black sesame seeds
  • 1 Tbsp. unsweetened shredded coconut
  • 3 cups / 390 g cooked brown rice, hot


  1. Heat coconut milk and red curry paste in medium saucepan over medium-high heat, stirring frequently until well mixed.
  2. Add broth, salt, pumpkin, bell pepper, and lime leaves if desired. Bring to boil. Reduce heat to medium-low; cook, stirring occasionally for 10 to 12 minutes, or until pumpkin softens.
  3. Add basil, sesame seeds (if desired), and coconut (if desired); cook for 1 to 2 minutes. Remove lime leaves.

  4. Place ½ cup of rice in each of four serving bowls and top with pumpkin mixture.

Recipe Notes

No Dairy (ND), Vegan (V), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.


Nutrition Facts
Vegetarian Pumpkin Curry
Amount Per Serving (1 serving)
Calories 227 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 885mg38%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Green
1 Yellow
1 Blue

Vegan Container Equivalents
1 Green
1 Yellow A
1 Blue

Gut Protocol Container Equivalents
1 Green
1 Yellow A
1 Blue

2B Mindset Plate It!
Divide recipe into six servings to make a great FFC.