Thai Pumpkin Curry [Instant Pot or Stove]

Prep: 10 minutes Cook: 20 minutes Total Time: 30 minutes Yield: 8 Cups

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Select “Sauté” on the Instant Pot, add OIL, and wait until display reads “Hot”.
Add CARROT, ONION, GARLIC, GINGER and sauté until tender, stirring as needed.
Add CURRY PASTE and sauté a few minutes, stirring as needed.
Stir in PUMPKIN PUREE, TOMATOES, CHICKPEAS, LENTILS, COCONUT MILK, VEGETABLE BROTH, and SALT.Note: The kale can be added during or after pressure cooking cycle.
Secure lid and turn pressure release valve to “Sealing” position.
Select “Manual” or “Pressure Cook” on HIGH for 6 minutes.
When cook cycle ends, allow a 10-minute (NPR) natural pressure release, then turn pressure release valve to “Venting” to release any remaining steam.
Open the lid, stir in the kale (or other leafy greens), cover the pot, and allow it to rest long enough to wilt.

Heat COCONUT OIL in a 4-quart soup pot over medium-high heat.
Add CARROT, ONION, GARLIC, GINGER and sauté a few minutes until tender.
Add CURRY PASTE and sauté a few minutes, stirring frequently.
Stir in PUMPKIN PUREE, TOMATOES, CHICKPEAS, LENTILS, COCONUT MILK, VEGETABLE BROTH, and SALT.
Increase heat and bring just to a boil, stirring as needed.
Reduce heat to medium low, cover, and simmer 20 minutes or until lentils are cooked to your liking. Stir in the kale (or other leafy greens) during the last 5 minute of simmering to allow it to wilt.
If you want thicker curry, continue simmering until it thickens to your liking, stirring as needed. For a thinner consistency, stir in 1/4 cup amounts of water as needed.

Serve warm garnished with Thai basil or cilantro and a drizzle of the reserved coconut milk.To store, allow to cool completely and store in an airtight container up to 5 days in the refrigerator or up to 30 days in the freezer (or longer if vacuum sealed).

Ingredient substitutions

pumpkin – This recipe uses canned pumpkin for convenience, but fresh pumpkin can be substituted in equal amounts.
curry paste – I prefer red curry paste for its color and medium spice level, especially for pumpkin curry. You can use any color of Thai curry paste (red, green, or yellow).
canned tomatoes – use chopped, fresh tomatoes in place of canned tomatoes in equal amounts.
coconut milk – any dairy or non-dairy milk can work for this recipe, it just won’t be as thick as coconut milk.
lentils or chickpeas – substitute diced potatoes in equal amounts
vegetable broth – you can use any cooking liquid (water, stock, broth, etc)

Pumpkin curry recipe tips

Reduce waste of leftover pumpkin puree by buying the 15oz can instead of the 28 oz can for this pumpkin curry recipe. It uses exactly 1 whole 15 oz can.
This recipes uses unsweetened canned pumpkin. You can always sweeten the recipe later, if desired.
Increase or decrease the spice level of your curry by simply adjusting the amount of curry you add to the recipe.
Prep-ahead your aromatics (carrots, onions, garlic, and ginger) to save time when you go to make pumpkin curry.
Use a microplane fine grater to grate the ginger and garlic to prevent large chunks from entering the dish.
I like to serve curry next to a bowl of rice, quinoa, or cauliflower rice. The grains compliment the pumpkin curry because they offer a starchy vehicle to help soak up that delicious sauce and the flavor.
Level up your presentation by serving Thai Pumpkin Curry with a drizzle of coconut milk and fresh Thai basil or cilantro. The garnishes are optional, but beautiful for presentation.
If you detects any bitterness or if you accidentally over-spice this dish (or any curry), you can always stir in small amounts of any liquid sweetener to help balance the flavors.