Riverford Wicked Leeks
Thai pumpkin curry recipe image

Print Thai pumpkin curry

A vegan dish which stands alone as a midweek main course, or as a side dish that's good with meat or fish. Eat with heaps of jasmine rice. Bruise the lemongrass by bashing it with a rolling pin to release the aromatic flavour. If you don't fancy making the Thai curry paste, you can buy it ready made.


  • for the Thai curry paste:
  • 1 small red or white onion, chopped
  • 1 stalk lemongrass, minced
  • 2 red chillies
  • 3 garlic cloves
  • 2cm piece fresh ginger, chopped
  • 2 tbsp tomato ketchup
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp soy sauce (if not vegetarian use thai fish sauce)
  • 1 tsp sugar
  • 1 tsp chilli powder
  • 2 tbsp lime juice
  • 2 tbsp coconut milk
  • for the curry:
  • 2 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 1-2cm piece fresh ginger, grated
  • 3 tbsp Thai curry paste
  • 1kg pumpkin or squash flesh, diced
  • 350ml coconut milk
  • 200ml veg stock
  • Zest of ½ lime
  • 2 lemongrass stalks, bruised
  • Handful fresh coriander, chopped
  • Salt & pepper


  1. To make the curry paste, blitz all the ingredients except the coconut milk in a food processor for a minute or two to combine.
  2. Add the coconut milk and blitz again until you have a smooth paste (add a little more coconut milk or water to thin a little if necessary).
  3. For the curry: Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry for 4-5 minutes. Add the curry paste and pumpkin or squash. Fry gently for another 4-5 minutes.
  4. Add the coconut milk, stock, lime zest and lemongrass.
  5. Bring to the boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender, stirring every now and then. Season with to taste.
  6. Add the chopped coriander leaves, stir and serve with rice.
want to cook with fresh ingredients? try one of our award winning veg boxes