Vegetarian Thai Pumpkin Coconut Curry

Vegetarian Pumpkin Curry - this Thai curry is made with chickpeas, black beans, coconut milk, garlic, olive, oil, tomatoes. Spiced with Thai red curry paste and honey. Served over quinoa. Meatless, vegetarian, gluten free, healthy dinner.

Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 499 kcal
Author Julia


  • 1 tablespoon olive oil
  • 1 onion , chopped
  • 4 cloves garlic , minced
  • 1 cup pumpkin puree , from the can or homemade
  • 1 cup tomatoes , from the can
  • 1 cup vegetable stock or water
  • 1/4 cup coconut milk
  • 15 oz black beans , from the can, rinsed and drained
  • 7.5 oz garbanzo beans , from the can, rinsed and drained
  • 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)
  • 3 tablespoons honey or, use agave nectar or maple syrup for vegan version
  • salt and pepper
  • 2 cups cooked quinoa


  1. In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
  2. Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), coconut milk, black beans, and garbanzo beans (both beans should be rinsed and drained). Add 1 tablespoon of red curry paste, stir everything well, and season with salt and pepper. Taste your curry, season with more salt if needed. Add another tablespoon of red curry paste, if desired. (Note: various brands of red curry paste have different degrees of spiciness. Be careful not to add too much of red curry paste if it is of a spicier variety).
  3. I find it important that you start adding honey only after you’ve seasoned the curry with salt, because we’re using honey here not to really sweeten the curry but to balance the flavors. Add 1 tablespoon of honey (after seasoning with salt), taste your curry. Add another tablespoon (or 2) of honey if it suits your taste.
  4. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on very low simmer.
  5. Serve with quinoa, garnished with chopped green onion.
Nutrition Facts
Vegetarian Thai Pumpkin Coconut Curry
Amount Per Serving
Calories 499 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Sodium 255mg11%
Potassium 988mg28%
Carbohydrates 84g28%
Fiber 18g75%
Sugar 21g23%
Protein 20g40%
Vitamin A 11165IU223%
Vitamin C 12mg15%
Calcium 115mg12%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.