Authentic Burmese Pumpkin Curry with Mint & Tamarind – Quick, Vegan, & Flavorful

This vegan pumpkin curry brings the vibrant flavors of Burmese cuisine to your kitchen—mint, tamarind, ginger, and a touch of heat—without the need for complex spice blends.

Quick & Easy Vegan Pumpkin Curry

This recipe has sparked a newfound appreciation for all things squash and pumpkin. Drawing inspiration from Naomi Duguid’s “Burma,” it has become a staple on our weekly dinner menu.

Unlike our usual Indian or Southeast Asian curries that rely on dried spices or intricate pastes, this dish uses a simple ingredient list yet delivers a hot, sour, and subtly sweet flavor profile. It’s fully vegan and can be ready in just over 30 minutes.

Frequently Asked Questions

What type of pumpkin or squash should I use?

Butternut squash is my go‑to because it’s smaller and cooks quickly—ideal for two servings.

What can I do with leftover pumpkin?

What is mint sauce?

Mint sauce—common in the UK—is a blend of mint, vinegar, and sugar. It’s surprisingly similar to the tartness found in Burmese curries. Here’s a quick homemade version.

Although mint sauce isn’t traditionally Burmese, the combination of acid, sugar, and mint provides the bright contrast needed in this dish.

One final hint!

If you’re not strictly vegan, swap the soy sauce for fish sauce to deepen the umami profile.

Serving Suggestions

I enjoy this curry over steamed jasmine rice or coconut rice. It also pairs beautifully with Indian chapatis for a drier, heartier experience. For a fresh contrast, try it alongside a Burmese ginger salad.

Equipment Used

Only mention brands that genuinely impact the recipe. If you have questions, feel free to ask in the comments.

• Stovetop or hob
• 28 cm (11″) frying pan or skillet
• Chopping board
• Kitchen knife
• Vegetable peeler
• Grater
• Stirring and serving spoons
• Scale, measuring jug, cups, and spoons

Easy Burmese Pumpkin Curry Recipe

This simple yet flavorful curry showcases mint, tamarind, ginger, and a generous kick of chili.

Course: Main
Cuisine: Anglo‑Burmese
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 2
Calories: 501 kcal

If you try this recipe, please leave a review!

Save Recipe

• 500 g butternut squash or pumpkin (17 oz)
• 50 g tamarind pulp (35 mm or 1½″ cube)
• 1 Tbsp cooking oil
• 1 tsp ground turmeric
• 1 small onion (75 g)
• 15 g grated ginger (½ thumb‑sized piece)
• 2 garlic cloves
• 1 red chili pepper
• 1½ Tbsp light soy sauce
• 1 Tbsp mint sauce

1. Roughly chop the tamarind pulp and steep it in 50 ml (3 Tbsp + 1 tsp) boiling water for 10 min. Strain through a fine mesh sieve.
2. Peel, deseed, and dice the pumpkin into 20–25 mm cubes.
3. Peel and grate the onion; mash the garlic; grate the ginger; finely chop the chili.
4. Heat the oil in the pan over medium heat. Once hot, add the turmeric and stir.
5. Add garlic, ginger, chili, and grated onion. Cook 3–4 min, stirring occasionally.
6. Stir in the tamarind pulp, mint sauce, and soy sauce.
7. Add the pumpkin and 125 ml (½ cup) water, cover, and simmer 20–25 min on low to medium until the pumpkin is tender.
8. Taste before serving; add more soy sauce for saltiness or a pinch of sugar if your pumpkin needs a hint of sweetness.

Nutrition (per serving): Calories 501 kcal | Carbs 53 g | Protein 22 g | Fat 25 g | Sat. Fat 6 g | Polyunsaturated 14 g | Cholesterol 50 mg | Sodium 1545 mg | Fiber 7 g | Sugar 21 g