• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Piping Pot Curry

Daily Delights with Easy and Healthy Meals

  • Home
  • Recipes
    • Instant Pot
    • Air Fryer
    • Indian
    • Cooking 101
  • Instant Pot
    • Instant Pot 101
    • Instant Pot Recipes
    • Meal Plan
  • Resources
    • Amazon Store
    • Indian Spices
    • Favorite Kitchen Appliances
    • Instant Pot
    • Instant Pot Accessories
    • Holiday Gift Guide
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes » Curry » Thai Pumpkin Red Curry - Instant Pot / Pressure Cooker

Thai Pumpkin Red Curry - Instant Pot / Pressure Cooker

Published April 26, 2018 Updated December 13, 2020 By Meeta Arora 4 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

348shares
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 is another delicious recipe that can be made with pumpkin or squash - Vegan Chickpea Squash Fritters.

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 1/4 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!

Check out recipes I have posted in the past:

  • Posted 3 months ago – Mumbai Vada Pav / Potato Fritter Sliders
  • Posted 6 months ago – Minestrone Soup
  • Posted one year ago – Kala Chana / Black Chickpeas Curry
Tried this recipe?Give a rating by clicking the ★ below

Thai Pumpkin Red Curry – Instant Pot / Pressure Cooker

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. 
4.67 from 6 votes
Print Recipe Pin Recipe
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 tbsp Oil
  • 3/4 cup Onions sliced
  • 1/2 tbsp Ginger minced
  • 1/2 tbsp Garlic minced
  • 2 tbsp 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
  • 1/2 tsp Salt adjust to taste
  • 1 tsp Sugar
  • 1/2 tbsp Soy sauce use gluten-free if desired
  • 1/2 tbsp Rice Vinegar
  • 1 cup Red Bell Pepper sliced
  • 1 cup Broccoli
  • 1 tbsp Lemon juice
  • 1/4 cup Cashews optional
  • 1/4 cup Cilantro or Basil to garnish

Instructions
 

  • Start the Pressure Cooker in Saute mode and heat oil in it.  Add onions, ginger, garlic and sauté for 2 minutes. 
  • Add 1/4 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

  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

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

Reader Interactions

Comments

  1. 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
  2. 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

Hello! Welcome to my blog

Hi..I’m Meeta. 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. Read More…

AS FEATURED ON

Sign up for email updates

Get a free cookbook with 15 best curry recipes!

Featured Recipes

Steamed Carrots in Instant Pot Pressure Cooker

Amazing Steamed Carrots - Instant Pot

Sushi Rice in a bowl ready to be served with vinegar on the side

Instant Pot Sushi Rice

Air fryer cooking time chart

Air Fryer Cooking Time Chart

Ven Pongal in a bowl garnished with cashews and curry leaves

Instant Pot Ven Pongal

Sweet Pongal garnished with cashews and raisins served in bowls

Instant Pot Sweet Pongal (Sakkarai Pongal)

Roasted broccoli topped with lemon and parmesan

Air Fryer Broccoli

Footer

AS FEATURED ON
Featured on website logos
  • Home
  • About
  • Contact
  • Privacy Policy

Copyright © 2021 · Piping Pot Curry

Piping Pot Curry is a participant in the Amazon Services LLC Associates Program · Disclosure