A delicious and fragrant vegan Thai curry, amazing served with jasmine rice or noodles. This is an aromatic and flexible dish that is perfectly suited to being tuned to the time you have available and the ingredients you have available. This recipe is part of the #PumpkinRescue.

Ingredients (Serves  4)

  • 2 tablespoons of coconut oil (or vegetable oil)
  • 3 tablespoons of Thai red curry paste (shop bought or recipe here)
  • 1 small to medium pumpkin, deseeded and chopped in 1 to 2 inch chunks (use the the seeds to roast)
  • 400 millilitre can of coconut milk
  • 1 pack of firm tofu, drained and cut into 1-inch cubes (chickpeas or nuts are a great alternative) - you can press and then fry this off in a little oil for a crispier finish or leave as is.
  • Soy sauce or sea salt and a pinch of black pepper


  • Cooked green beans, broccoli florets or other leftover veg 
  • Sliced red chilli, coriander leaves and toasted pumpkin seeds make really nice garnishes 

Serve with jasmine or basmati rice or noodles cooked to packet instructions.


  1. Heat the oven to 200 celsius.
  2. Toss the pumpkin in a roasting tin with 1 tablespoon of oil, then roast for 30 minutes until golden and tender.
  3. Put the remaining oil in a saucepan on a medium heat. Stir in the curry paste for 1 minute, followed by the roasted pumpkin and tofu and all but 3 tablespoons of the coconut milk.
  4. Bring the pan to a simmer and cook for 5 minutes. If using additional leftover cooked veg such as green beans or broccoli florets add in now (if using raw veg add in at same time as pumpkin and tofu).
  5. Bring back to a simmer and season to taste.
  6. Serve in bowls drizzled with the remaining coconut milk and scattered with sliced chilli, coriander leaves and toasted pumpkin seeds if you have them.

This recipe is by Mark Breen.

Hungry for more? 

Check out our treasure trove of other pumpkin recipes, or learn how to take your thai curry to the next level!