Description
This Thai Pumpkin Curry is a flavorful and easy-to-make dish that combines creamy pumpkin puree with rich coconut milk and fragrant red curry paste. Packed with nutritious vegetables and protein-rich chickpeas, it offers a comforting and vibrant meal perfect for any day of the week. Serve it over steamed rice and garnish with fresh cilantro for a delicious, wholesome dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (13.5 ounce) can coconut milk, full-fat
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar (or maple syrup)
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup vegetable broth
- 1 cup chopped vegetables (such as broccoli florets, green beans, or spinach)
- 1 (15 ounce) can chickpeas, rinsed and drained (or other protein source like tofu)
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring frequently to ensure even cooking without browning.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant, stirring constantly to prevent burning.
- Incorporate the Bell Pepper: Add the sliced red bell pepper and cook for 3-5 minutes until slightly softened, stirring occasionally.
- Add the Pumpkin Puree: Stir in the pumpkin puree until well combined with the vegetables and cook for a couple of minutes to meld the flavors.
- Introduce the Coconut Milk: Pour in the full-fat coconut milk and stir to combine thoroughly with the pumpkin and vegetables.
- Incorporate the Curry Paste: Add the red curry paste and stir well to dissolve it completely into the mixture. Adjust the amount of paste to your preferred spice level.
- Season the Curry: Add the soy sauce or tamari, lime juice, brown sugar or maple syrup, turmeric powder, and cayenne pepper (if using). Stir well to combine all the seasonings. Taste and adjust the seasoning as needed.
- Add Vegetable Broth: Pour in the vegetable broth, bring the curry to a gentle simmer, and let it cook for 10-15 minutes to allow the flavors to develop.
- Incorporate the Vegetables: Add the chopped vegetables like broccoli florets, green beans, or spinach, along with the rinsed chickpeas or tofu. Stir to combine evenly.
- Cook Until Vegetables are Tender: Continue simmering the curry for another 5-10 minutes until the vegetables reach a tender-crisp texture.
- Taste and Adjust: Give the curry a final taste and adjust seasoning with salt, pepper, or additional lime juice as preferred.
- Serve Hot: Serve the Thai pumpkin curry hot over cooked rice for a satisfying meal.
- Garnish: Garnish each serving with freshly chopped cilantro to add a bright, fresh finishing touch.
Notes
- You can substitute chickpeas with tofu or your preferred protein for variety.
- Adjust red curry paste according to your heat preference.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Add additional vegetables like carrots or snow peas as desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
