Description
This Thai Pumpkin Curry is a flavorful, easy-to-make dish featuring creamy pumpkin puree, vibrant red curry paste, and a variety of fresh vegetables simmered in rich coconut milk. Perfectly balanced with hints of lime and spices, it makes a comforting and nutritious meal that’s great for weeknight dinners or impressive enough for guests.
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)
- Salt and pepper to taste
For Garnish and Serving
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
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. Stir frequently to ensure they do not burn.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot and cook for another minute, stirring constantly until fragrant but not browned.
- Incorporate the Bell Pepper: Add the sliced red bell pepper and cook for 3-5 minutes, allowing them to soften slightly while retaining some crunch.
- Add the Pumpkin Puree: Stir in the pumpkin puree until well combined with the sautéed vegetables. Cook for a couple of minutes to meld the flavors.
- Introduce the Coconut Milk: Pour in the 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, adjusting the amount 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 and taste to adjust seasoning as needed.
- Add Vegetable Broth: Pour in the vegetable broth and bring the curry to a gentle simmer. Let it simmer uncovered for 10-15 minutes to develop flavors.
- Incorporate the Vegetables and Chickpeas: Add the chopped vegetables and rinsed chickpeas (or tofu) to the curry. Stir well to combine evenly.
- Cook Until Vegetables are Tender: Continue to simmer the curry for an additional 5-10 minutes until the vegetables are tender but still slightly crisp.
- Taste and Adjust: Give the curry one 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 for a fresh burst of color and flavor.
Notes
- You can substitute chickpeas with tofu or other preferred protein sources.
- Adjust the amount of red curry paste and cayenne pepper to control the heat level.
- Use tamari sauce instead of soy sauce for a gluten-free version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish vegan and vegetarian, ensure the curry paste contains no shrimp paste or fish sauce.
- Serve with jasmine or basmati rice for the best texture and flavor pairing.
