Red Curry with Pumpkin and Basil

Last Fall we ended up with tons of pie pumpkins, and a lot of folks bought them as decorations. But, the truth is, they’re also delicious to eat! We saved one for ourselves and made this delicious curry that I wanted to share for anyone who wants to adventure into pumpkin eating next Fall. Curry is easy to make, and is a hearty and healthy meal. Curry paste is made with warming spices including turmeric, cinnamon, cumin and coriander. You can make your own curry powder or paste if you’d rather not buy it from the store.


2 teaspoons red curry paste, 1 1/2- 2 tablespoons fresh minced ginger root, 1 can coconut milk, 1 1/2 cups vegetable or chicken broth, 2 tablespoons soy sauce, 1 3/4 cups diced or crushed tomato, 1 small pie pumpkin, peeled and de-seeded, 1 large sweet potato, 1 large baking potato, Handful of fresh basil leaves

Other veggie options to add: cauliflower (our personal favorite!), eggplant, green beans, carrots, really whatever else you have in the fridge. Also, canned or dried beans are a great addition for a vegetarian curry, or chicken for a non-veggie option. Peanuts (unsalted) are also a nice touch.


  1. Measure the curry paste, ginger, coconut milk, and broth into a large saucepan and whisk until smooth. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 mins. After 15 mins stir in soy sauce.
  2. Add all of the vegetables. Bring to a boil, then reduce the heat and simmer, partially covered until vegetables are tender, usually about 20 mins. Add whole or diced fresh basil leaves, and serve hot, over rice.

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