• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Piping Pot Curry logo
  • Home
  • Recipes
    • Recipe Index
    • Instant Pot
    • Air Fryer
    • Indian
    • Cooking 101
  • Resources
    • Amazon Store
    • Instant Pot 101
    • Air Fryer 101
    • Meal Plan
    • Holiday Gift Guide
  • Subscribe
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Instant Pot
  • Air Fryer
  • Indian
  • Shop
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Curry

    Thai Pumpkin Red Curry - Instant Pot / Pressure Cooker

    November 17, 2022 . By Meeta Arora . 8 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Thai Pumpkin Red Curry
    Thai Pumpkin Red Curry

    Vegan Thai Pumpkin Red Curry is a delicious dish to satisfy those curry cravings. Super flavorful, Vegan one-pot curry made with red curry paste, coconut milk, pumpkin and other veggies. Easy to make in the Instant Pot or Pressure Cooker. Enjoy with jasmine rice or coconut rice for a perfect meal!

    Thai Pumpkin Curry in Instant Pot Pressure Cooker

    I love that this curry is packed with so many veggies - pumpkin, peppers, onions and broccoli. Or change with veggies of your choice. It is so creamy and satisfying with the coconut milk. This is definitely winner dinner! I took this curry to a get together at my friends place and everyone enjoyed it.

    Have you tried store brought Thai curry paste? They are really the best way to make these restaurant style Thai curries. Yes, yes, you can make them from scratch, but it is just too many ingredients to gather and I prefer (and respect!) the convenience of these store brought one's.

    Trust me, you will not compromise on the taste and can have the curry made at home in less than 30 minutes. My favorite is Thai Kitchen brand for a vegan red curry paste.

    Here are more delicious recipes that can be made with pumpkin or squash - Vegan Chickpea Squash Fritters and Pumpkin Feta Salad. And if you have the seeds after using the pumpkin, make these delicious roasted air fryer pumpkin seeds.

    How to make Thai Pumpkin Curry in Instant Pot?

    Start with cutting pumpkin to about 1.5 inch cubes. This is the step that might take the most time (I know peeling a pumpkin is not the favorite activity for many). Slice the onions, bell peppers and cut the broccoli to pieces.

    Before pressure cooking, we will add only ¼ can of the coconut milk and cook the pumpkin with onion, ginger, garlic, curry paste and seasoning.

    Pumpkin cooks very quickly and we don't want it to be mushy, hence we will cook it for just 2 mins at high pressure and then quick release.

    Thai Pumpkin Curry Instant Pot - Add Veggies added

    After pressure cooking, stir in the other veggies along with rest of the coconut milk, and cook for 2 minutes. I added cashews to the curry, but they are completely optional if you want to make this curry nut-free.

    Thai Pumpkin Curry Instant Pot Cooked

    Garnish with lemon juice (this is a must do). Then sprinkle some cilantro or basil leaves.

    Serve this pumpkin curry with jasmine rice. You can cook rice the instant pot as well. Here is my tried and tested recipe for instant pot jasmine rice.

    Note: I don't recommend pot-in-pot rice with this curry, as we are pressure cooking for very less time and the rice can remain uncooked.

    Thai Pumpkin Curry in Pressure Cooker Instant Pot

    Give it a try, I am sure you will love it -

    • Creamy
    • Satisfying
    • Comforting
    • Full of veggies
    • Easy to make 

    Here are more easy and healthy pumpkin & squash recipes you can enjoy!

    • Indian Mashed Pumpkin Curry
    • Air Fryer Roasted Pumpkin
    • Gluten-free Almond Flour Pumpkin Muffins
    • Instant Pot Pumpkin Puree
    • Tofu Broccoli Stir Fry
    Tried this recipe?Give a rating by clicking the ★ below
    Thai Pumpkin curry with rice and sliced lime in a white plate

    Instant Pot Thai Pumpkin Red Curry

    Meeta Arora
    Super flavorful, Vegan, Gluten free one-pot curry made with red curry paste, coconut milk, pumpkin and other veggies. Make this curry in the Pressure Cooker for a quick meal, paired with jasmine rice. 
    4.91 from 11 votes
    Print Save Saved! Pin
    Servings: 4
    Calories: 344
    Course: Main Course
    Cuisine: Thai
    Diet: Gluten-free, Vegan
    Method: Instant Pot/Pressure Cooker
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins

    Ingredients
     
     

    • 1 tablespoon Oil
    • ¾ cup Onions sliced
    • ½ tablespoon Ginger minced
    • ½ tablespoon Garlic minced
    • 2 tablespoon Red Curry Paste I used Thai Kitchen
    • 2 cups Pumpkin or Butternut Squash peeled and cubed
    • 1 can Coconut milk 14 oz, full-fat, divided
    • ½ teaspoon Salt adjust to taste
    • 1 teaspoon Sugar
    • ½ tablespoon Soy sauce use gluten-free if desired
    • ½ tablespoon Rice Vinegar
    • 1 cup Red Bell Pepper sliced
    • 1 cup Broccoli
    • 1 tablespoon Lemon juice
    • ¼ cup Cashews optional
    • ¼ cup Cilantro or Basil to garnish
    Prevent your screen from going dark

    Instructions
     

    • Start the Pressure Cooker in Saute mode and heat oil in it.  Add onions, ginger, garlic and sauté for 2 minutes. 
    • Add ¼ can of the coconut milk. Mix in the red curry paste. Add salt, sugar, soy sauce, vinegar and stir.
    • Add in the pumpkin cubes. Press cancel and close lid with vent in sealing position. 
    • Start in Manual or Pressure cook mode for 2 mins at high pressure. When the cooking time is done, quick release the pressure manually.  
    • Open lid and change setting to sauté mode. Add remaining coconut milk, red peppers, broccoli, cashews and lemon juice. Cook for 2-3 minutes, then turn off. 
    • Garnish with cilantro or basil leaves. Serve with jasmine rice. 

    Notes

    Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
    Note: If doubling or tripling the recipe, increase the amount of coconut milk to add before pressure cooking proportionally and add ¼ cup of water. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 344kcalCarbohydrates: 22gProtein: 5gFat: 28gSaturated Fat: 19gSodium: 443mgPotassium: 703mgFiber: 3gSugar: 6gVitamin A: 10000IUVitamin C: 88.4mgCalcium: 84mgIron: 4.8mg
    Keyword easy, Healthy, instant pot, pressure cooker
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

    More Curry Recipes

    • Mushroom Matar Masala (Instant Pot & Stovetop)
    • Bharwa Karela
    • Lauki Kofta
    • Bhindi do Pyaza
    492 shares

    Reader Interactions

    Comments

    1. Rozsa Miskei says

      April 30, 2022 at 3:44 pm

      Ohh Meeta,
      You share again a wonderful meal, Pumpkin Thai red curry, I made it yesterday , and this will one of the favourite. Any dish I made from your recipes also favourites, haha.
      Thanks
      Rozsa

      Reply
      • Piping Pot Curry says

        May 09, 2022 at 11:54 am

        Hi - That makes me really happy. Thank you for sharing 🙂

        Reply
    2. Jeannie says

      April 16, 2021 at 5:05 pm

      This recipe is yummy! I made it tonight and was very glad I did! Thank you for sharing!

      Reply
      • Piping Pot Curry says

        April 19, 2021 at 8:36 am

        Hi - SO good to hear that. Thank you for sharing back 😊

        Reply
    3. Sean Macleish says

      September 11, 2020 at 10:12 am

      Can I use taro instead of the pumpkin?

      Reply
      • Meeta Arora says

        September 15, 2020 at 10:15 pm

        Hi Sean - I have not tried this with taro, so cannot say for sure if it will work well. You can use tofu in place of pumpkin similar to my green curry recipe. I would love to hear if you try with taro or otherwise.

        Reply
    4. Deepika says

      May 20, 2018 at 12:34 am

      Lovely blog and pictures! I have always looked for a trusted Thai curry paste brand but was afraid to try one on my own, afraid of picking the wrong one. I’ll try the Thai Kitchen Brand. Also love your dahi waale aaloo recipe, instantly transports me back to my mom’s cooking.

      Reply
      • Piping Pot Curry says

        May 21, 2018 at 12:08 pm

        Hey Deepika - Thank you! So glad to hear you enjoyed the Dahi Vale Aloo. Thai Kitchen is a trusted brand, so do give it a try. I would love to hear how the curry turns out.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meeta Arora of Piping Pot Curry

    I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

    More about me →

    Popular

    • Air Fryer Roasted Sweet Potatoes
    • Instant Pot Coconut Chicken Curry
    • Crispy Air Fryer Kale Chips
    • Instant Pot Chana Masala (Punjabi Chole Masala / Chickpea Curry)
    • Indian Dal Tadka / Dal Fry with Basmati Rice - Instant Pot Pressure Cooker
    • Perfect Basmati Rice - Instant Pot Pressure Cooker

    AS FEATURED ON

    Piping Pot Curry Featured on websites

    Footer

    AS FEATURED ON
    Piping pot curry Featured on sites

    Footer

    ↑ back to top

    About

    • About Meeta
    • Contact
    • Privacy Policy

    Recipes

    • Instant Pot 101
    • Instant Pot Recipes
    • Air Fryer Recipes
    • Indian Food Recipes
    • Cooking 101
    • Web Stories

    Resources

    • Shop
    • Gift Guide
    • How to start a blog?
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Piping Pot Curry